This deep-fried corn ribs recipe is an easy-to-make dish and a great appetizer for a get-together with family or friends, a game day or party treat or a midday snack. These may sound a bit silly, but these deep fried corn ribs are definitely a delicious appetizer you will enjoy.
If you’ve never heard of corn ribs, then you’re about to discover one of the most amazing ways to enjoy corn that you’ve ever tried! I first discovered corn ribs a few years ago at a local fair. I had never had corn like that before. They were deep fried, as all fair food seems to be – and seasoned with a spice blend that was hot but not searing. They were perfect, and the texture was like nothing I’d ever had before. I made my own version of corn ribs that seemed like it closely matched the corn I had at the fair, and I’ve been making it ever since!
Corn Ribs Recipe
These corn ribs start with corn ears cut into 8 spears. Then, they’re seasoned with a zesty blend of garlic salt, smoked paprika, black pepper, red pepper flakes, and Slap Ya Mama Cajun seasoning. After that, I fry them to perfection for a chewy, slightly crunchy outside and a juicy inside and serve them with a delicious sour cream dip. It’s almost like deep fried Mexican corn. And it’s ADDICTIVE.
Why You’ll Love These Corn Ribs
- They’re crispy on the outside, tender on the inside, and delicious with a zesty blend of seasonings.
- They’re versatile and can be seasoned with your favorite seasonings and served with a variety of sauces or simply melted butter, salt and pepper.
- They make a great appetizer, side dish or afternoon snack the whole family will enjoy.
- They are super easy to make with just a few simple ingredients.
Ingredients You’ll Need
You don’t need much to make these delicious corn ribs. It only uses a few simple ingredients that you can find at any grocery store.
- Corn on the cob
- Garlic salt
- Slap Ya Mama seasoning
- Smoked paprika
- Black pepper
- Red pepper flakes
- Vegetable oil, for frying
- Sour cream
- Lime juice
- Lime zest
- Chopped cilantro
How to Make Corn Ribs
Making these corn ribs is super easy. it only takes a few minutes of prep and a few more of frying. That’s all there is to it.
Step 1: Prep
Cut the corn cobs in half. Then, cut the halves vertically into 4 spears to get 8 ribs. Heat the oil over medium-high heat to 350 degrees while preparing the corn.
Step 2: Combine the Spices
Stir all the spices together in a small bowl.
Step 3: Make the Dip
Stir the sour cream, lime juice and zest, and cilantro together in a medium bowl. Cover and refrigerate while frying the corn. Or, just dip in melted butter.
Step 4: Deep Fry the Corn
Add the corn to the hot oil and deep fry for 4 to 5 minutes. Then, transfer the corn to a large metal bowl and toss with the seasonings. Enjoy with the dipping sauce.
Recipe Tips
- Use a sharp butcher knife to cut through the corn cobs more easily.
- Use a pot for the frying to limit spatter and make it possible to fry all the corn at once.
- Be sure your corn is completely day after being washed before adding it to the hot oil.
Variations
- Omit the red pepper flakes for milder corn ribs.
- Fry and season baby corn for a fun variation.
What to Serve with the Deep Fried Corn Ribs
These corn ribs are sweet and spicy and almost like Mexican street corn. That makes them a delicious side or snack to serve with all kinds of food. Try them with:
- Dipping sauces
- Fried, BBQ, grilled, or smoked chicken, beef, or pork
- Tacos
- Fajitas
- Burritos
- Quesadillas
- Enchiladas
- BBQ beans
- Coleslaw
- Mac and cheese
How to Cut Corn off the Cob
Place an ear of corn on a cutting board. Then, using a sharp, heavy butcher knife, cut the ear in half into two smaller ears. Then, cut the smaller ears in half lengthwise. Finally, cut each half in half again. You’ll have 8 corn spears.
Recipe FAQ
Corn ribs are spears of corn that have been seasoned and deep fried. The kernels are eaten of the cob in the same way that meat is eaten off of rib bones.
Absolutely! Cut the corn, then cook it for 11 to 12 minutes at 400 degrees.
You can’t eat the cob portion of corn ribs. It’s too tough.
These will last for 3 to 5 days in the fridge.
Yes. These will last for up to 4 months in the freezer.
How to Store and Reheat Leftovers
Store these corn ribs for up to 5 days in an airtight container in the refrigerator. For longer storage, you can freeze them for up to 4 months in an airtight, freezer-safe container or heavy-duty freezer bag.
To reheat the corn, place the ribs on a baking sheet and bake at 375 until heated through.
Try These Deep Fried Corn Ribs Today
These delicious corn ribs are zesty, flavorful, and so much fun! They’re also super easy to make which is a huge bonus. Serve these up at your next game day party or backyard bash and watch them disappear in a flash. I know you’re going to love them.
More Delicious Corn Recipes You’ll Enjoy
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Corn Ribs Recipe (Deep Fried)
Ingredients
Corn Ribs
- 4 ears of corn, each ear cut into 8 spears
- 2 teaspoons garlic salt
- 2 teaspoon Slap Ya Mama seasoning
- 2 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
Creamy Dip
- ½ cup sour cream
- 1 tablespoon lime juice
- Zest from one lime
- ⅓ cup chopped cilantro
- 1½-2 cups vegetable oil, for frying
Instructions
- Heat vegetable oil in a large pot over medium high heat to 350 degrees.
- Cut corn cobs in half and then cut them again lengthwise so you get 8 ribs from each ear of corn.
- In a small bowl, stir all the spices together.
- In a medium bowl, stir the sour cream, lime juice and zest, and cilantro together. Cover and place in the fridge while frying the corn.
- Add corn to the hot oil and deep fry for 4-5 minutes.
- Remove the ribs from the oil and add to a large metal bowl.
- Sprinkle the seasoning over the fried corn ribs and toss to coat. Enjoy with the dipping sauce or melted butter.
Notes
- Use a sharp butcher knife to cut through the corn cobs more easily.
- Use a pot for the frying to limit spatter and make it possible to fry all the corn at once.
- Be sure your corn is completely day after being washed before adding it to the hot oil.
Nutrition
