Name: Baked Corn Ribs with Spicy Seasoning Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter (melted, ¼ stick); 1 tablespoon olive oil; ½ teaspoon kosher salt; ½ teaspoon ground paprika; ½ teaspoon garlic powder; ½ teaspoon onion powder; 3 ears fresh corn on the cob (shucked and silks removed)

There's something so satisfying about biting into crispy, flavor-packed corn that’s been transformed into these unique, rib-like shapes. This Baked Corn Ribs with Spicy Seasoning Recipe brings out the best of sweet corn with a little kick, and trust me, it’s a total game-changer for your snack or side dish lineup.

The image shows a white plate filled with several grilled corn ribs arranged in a loose pile. The corn ribs are golden yellow with browned grill marks, giving them a slightly charred look. Small green herb pieces are sprinkled lightly over the corn, adding a touch of color. On the side of the plate is a small white bowl filled with a creamy white dipping sauce that also has a few tiny green herb bits on top. The plate is placed on a white marbled surface, adding a clean and bright background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Corn Ribs with Spicy Seasoning Recipe
Top Tip
How to Serve Baked Corn Ribs with Spicy Seasoning Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Corn Ribs with Spicy Seasoning Recipe

Why You'll Love This Recipe

I fell for this Baked Corn Ribs with Spicy Seasoning Recipe the first time I made it because it takes humble corn and turns it into crispy, saucy, spicy goodness that’s just so fun to eat—no messy corn on the cob struggles here!

Unique Presentation: Cutting corn into ribs makes eating easier and more fun—everyone wants to know how you did it!
Perfectly Spiced: The blend of paprika, garlic, and onion powder hits just the right balance of smoky and savory with a gentle heat.
Easy to Make: Minimal ingredients, simple prep, and your oven does most of the work while you relax or prep other dishes.
Versatile Snack or Side: Great for a quick appetizer, party platter, or accompanying your favorite grilled mains.

Ingredients & Why They Work

You don’t need a ton of fancy ingredients here—the magic is really in the butter-spice combo that clings to the corn ribs, making every bite pop with flavor and texture. The fresh corn’s natural sweetness balances the savory, smoky notes of the seasoning beautifully.

Flat lay of three fresh ears of corn on the cob, shucked and silks removed, a small white ceramic bowl with melted butter, a small white ceramic bowl with olive oil, a small white ceramic bowl containing kosher salt, a small white ceramic bowl with ground paprika, a small white ceramic bowl with garlic powder, a small white ceramic bowl with onion powder placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Melting this ensures even coating and adds rich flavor while helping spices stick nicely.
Olive Oil: Works with butter to help crisp up the corn and adds a little fruity note.
Kosher Salt: Enhances the sweetness of the corn and brightens all the flavors.
Ground Paprika: Adds a subtle smokiness and beautiful color that makes the ribs tempting.
Garlic Powder: Offers a deep, savory background flavor without overpowering.
Onion Powder: Rounds out the seasoning mix with a gentle umami touch.
Fresh Corn on the Cob: The star ingredient—pick the freshest, sweetest ears you can find for best results.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love changing up the seasoning every now and then—sometimes I add a pinch of cayenne if I want more heat or switch olive oil for avocado oil for a different flavor depth. Feel free to make this Baked Corn Ribs with Spicy Seasoning Recipe your own by playing with spices or toppings. It's all about what you enjoy!

Variation: One time, I tossed the baked ribs with a squeeze of fresh lime and a sprinkle of cotija cheese—totally delicious and added a fresh, tangy twist.

Step-by-Step: How I Make Baked Corn Ribs with Spicy Seasoning Recipe

The image shows a beige plate filled with many pieces of grilled yellow corn. The corn pieces are cut into small sections, with some showing char marks of brown and black spots from grilling. Small green herb bits are sprinkled on top, adding a touch of color. There is a small white bowl of light-colored sauce placed toward the upper left of the plate. The plate rests on a white marbled surface. The photo is sharp with a close-up view, highlighting the texture of the corn kernels and the grill marks photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 425°F and line a baking sheet with parchment paper. This step is key—it keeps your ribs from sticking and makes cleanup a breeze. While the oven warms up, grab a large cutting board for your corn prep.

Step 2: Mix Your Spicy Seasoning Butter

In a small bowl, whisk together melted unsalted butter, olive oil, kosher salt, paprika, garlic powder, and onion powder. I like to taste the seasoning mixture before brushing it on—if you want a little more smoky flavor, a pinch more paprika works wonders.

Step 3: Cut Corn Into Ribs

Take each shucked ear of corn and slice it lengthwise in half. Then cut again into roughly 2-inch wide sections—these are your "ribs." It’s easier than it sounds, just take your time with a sharp knife and steady hands. Pro tip: keeping the flat side down when you bake helps them stay stable and get nicely crispy.

Step 4: Season and Bake

Arrange the corn ribs cut side down on your parchment-lined tray. Brush generously with your buttery seasoning mix. Bake for 30-35 minutes, checking around 30 minutes so they don’t burn. You want a gorgeous golden brown with crispy edges for that perfect texture.

Step 5: Cool and Serve

Once baked, let the corn ribs cool a few minutes—they’re hot and steamy right out of the oven. Serve them up with extra butter, chopped parsley, and your favorite dipping sauce. I’m partial to garlic aioli or even a simple drizzle of hot sauce.

Top Tip

From my many attempts, these tips really take your Baked Corn Ribs with Spicy Seasoning Recipe from good to unforgettable. They’re easy to overlook but make all the difference!

Cut Consistently: Try to keep your rib sections roughly the same size so they cook evenly without some burning before others are done.
Brush Generously: Don’t skimp on the seasoning butter—it’s the flavor and crisp factor right there.
Watch the Oven: Every oven’s a little different, so peek a few minutes before the timer’s up to avoid overcooking.
Use Fresh Corn: Fresh corn is sweeter and juicier, making your baked ribs taste far better than frozen or canned versions.

How to Serve Baked Corn Ribs with Spicy Seasoning Recipe

Garnishes

I love sprinkling fresh chopped parsley and a little squeeze of lime over the finished corn ribs—brightens the flavors and adds a fresh zing. Sometimes, I'll sprinkle a bit of crumbled feta or cotija cheese for an extra layer of deliciousness.

Side Dishes

These corn ribs pair perfectly with grilled chicken or steak. I often serve them alongside a fresh green salad or creamy coleslaw to balance the spicy, crispy textures. They also make a great snack with a cold beer or glass of iced tea.

Creative Ways to Present

For parties, I like arranging the ribs upright in a rustic wooden board or around a festive platter with colorful dips in the center—guests love that interactive feel. Another fun way I’ve done is stacking them with alternating dips layered in between, turning them into a conversation-starting corn rib tower!

Make Ahead and Storage

Storing Leftovers

Leftovers store great in an airtight container in the fridge for up to 3 days. Place some parchment paper between layers to keep the ribs crispy rather than soggy. I always try to eat them within two days for the best texture.

Freezing

I haven’t tried freezing these corn ribs often because they’re so quick to make fresh, but if you do, freeze them in a single layer on a tray first before transferring to a freezer bag. This helps keep the ribs from sticking together. Thaw in the fridge overnight before reheating.

Reheating

To bring them back to life, I reheat leftover corn ribs in a 350°F oven for about 8-10 minutes. This crisps the edges nicely without drying out the corn like a microwave sometimes does.

Frequently Asked Questions:

Can I use frozen corn to make Baked Corn Ribs with Spicy Seasoning Recipe?

Fresh corn is definitely best for this recipe because it holds its shape when cut into ribs and tastes sweeter. Frozen corn kernels won’t work since the recipe relies on whole cob sections baked to crispy perfection.

How spicy is the seasoning in this recipe?

The spice mix here is mild and smoky with paprika and garlic powder. It’s not fiery hot unless you add extra cayenne or hot sauce to suit your spice tolerance.

Can I make Baked Corn Ribs with Spicy Seasoning Recipe vegan?

Absolutely! Swap the butter for a vegan margarine or a high-quality olive oil. The flavor might shift slightly, but the ribs will still be delicious and crispy.

What's the best dipping sauce to serve with this recipe?

I’ve had great success with garlic aioli, spicy sriracha mayo, or a simple mixture of sour cream and lime juice. However, feel free to get creative with whatever dips you enjoy most!

Final Thoughts

This Baked Corn Ribs with Spicy Seasoning Recipe holds a special place in my kitchen because it brings casual fun and serious flavor to any meal. Whether you’re hosting friends or snacking solo, these ribs deliver a crunchy, spicy bite that makes every corn-loving heart happy. Give it a whirl—you’ll wonder how you ever enjoyed corn any other way!