Roasted Corn Ribs at Home | Food Wishes

Learn how to safely prep fresh corn on the cob so that it eats like a rack of ribs. This simple trick is a total game-changer, and if you try it, you’ll never eat fresh corn any other way. Enjoy!

[dupre]

Never have I ever considered quartering a corncob. Now it is all I can think about. This recipe will not relent until I prepare it.

[CB-keeq]

Just made these for the wife for dinner, with schnitzel and fried potatoes and onions. She was wowed. Thanks for another spouse-pleasing recipe John 😁

[leslie-annepepin]

I made those in my air fryer, then basted with garlic butter and drizzled fresh lime juice over. Simply amazing!!! BTW. Your crispy chicken wing recipe works awesome in the air fryer as well. I cook for 12 minutes at 390, toss them then 12 more minutes. Crispy and delicious!!!!

[svfrey]

There's no need to dangerously hold up the corn cob halves to cut them into quarters; just lay it down on the flat side and cut through from the top down. Way less risk of you hurting yourself and it's a lot easier to do as well!

[getyawup]

I thought corn ribs were a gimmick at first, but you have explained the practical advantages of this cut and now I am sold. Trying it out soon!

[corgeousgeorge]

That looks friggin heavenly. I really dig the notion behind eating it like a rib so you get all the kernels.

[edmontonlivermoore]

Chef you helped teach me how to cook in college and that was 10 years ago now. I love that you’re still just as dedicated to the channel now as you were then. God bless ya.

[ashleylange]

I thought this was just a goofy trend, but if food wishes says it's good, I'm now very interested in trying it!

[heavyq]

These are soooo good. We've made them a bunch after first seeing them and they are 100% flavortown. M\y kids will eat half a dozen of these with no problem.

[bobsg]

I just cooked these on the grill, they were soo good and caramelized. Thanks for the recipe.

[LuoJun]

This recipe is awesome. I used clarified butter instead of vegetable oil to toss the ribs, and it was awesome—no need to butter the ribs in the second step.
Chef John is right about cutting the cobs. It’s tougher than you think and potentially dangerous if your knife is even the least bit dull.

[marilyngranados]

Chef John. Thought this was a crazy idea. But we trust you and tried it. Holy Moley. The spice mix is amazing. Not too salty at all. You can get every. single. kernel. We will be doing this again. For sure! Heck, breakfast wouldn't be too soon.

[AndNowIJustSitInSilence]

Would love to see more recipes like these where you make something amazing and fun out of a vegetable. ❤

[xxxXXX]

I love the vibe of this channel. It reminds me of early 90s cooking shows on TV. there's something nostalgic about it.

[Sheri...]

How original! Can't wait to make this with my CSA corn!

[poppykok]

Without a doubt, Chef John, this is a *"Hail Mary"* CORN moment...I'm an Ohio Buckeye, & we take our corn seriously... *: )*

[moiramackay]

a total winner of a recipe using fresh corn.. fabulous

[Sheri...]

So glad you showed how to make in the broiler, since we don't grill (except for the George Forman grill).

[rudyvel]

I can't wait to make these! I'm going to make ribs and roasted zucchini cut the same way as the ribs. Thanks Chef John!

[SchwarzeBananen]

"without making everyone super uncomfortable" - that made laughing out loud! 😂