Corn Ribs Air Fryer
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Corn Ribs Air Fryer
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Corn riblets are the perfect side dish or party appetizer.
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Ingredients
- 4 ears corn husked and cut into 16 ribs
- 1 cup cream cheese
- ¼ cup parsley finely chopped, fresh
- ½ tablespoon garlic powder
- 1 cup mayonnaise 250g
- ½ tablespoon Tabasco sauce
- ½ tablespoon ground chili
- 1 lime for serving
- 2 jalapeños optional, for serving
Instructions
- Cut off the ends. Remove the outer husk and silk from the corn cobs. Rinse the corn to clean. Use a sharp knife to cut the corn vertically into quarters, creating four ribs from each ear of corn.
- In a small bowl, combine the cream cheese, garlic powder, and parsley, mixing well to combine.
- Brush cream cheese mixture onto the corn ribs with a silicone brush or spoon. Smooth the cream cheese mix on all sides. Make sure to leave as a thin layer so that the cheese doesn’t burn.
- Preheat air fryer to 400 degrees F / 204 degrees C for about 5 minutes.
- Place the corn ribs into the air fryer basket and cook for 8 minutes, or until curled and lightly charred and crisp. Flip the corn ribs over after 4 minutes.
- While corn is cooking, combine mayonnaise, ground chili, and Tabasco sauce in a small bowl.
- Drizzle the corn ribs with spicy mayo before serving. Garnish with diced jalapenos and a squeeze of lime juice, and serve with lime wedges if desired.
Notes
- Select fresh corn that is plump and juicy.
- Cut off both ends of the corn to easily remove the husks and silks.
- Always use a very sharp knife and carefully slice the corn. Watch your fingers!
- Bring the cream cheese to room temperature before blending with the other ingredients.
- Use a silicone pastry brush to spread the cheese mixture.
- Be sure to spread the cream cheese mixture in a thin layer to prevent burning.
- Don’t stack the corn ribs in the air fryer. Cook in a single layer and cook in batches if needed.
- To decrease the heat level of the spicy mayo, eliminate the ground chilis and jalapeno.
- Longer corn on the cob can be cut in half before splitting into ribs resulting in 8 corn ribs per cob.
- Storage - Leftovers can be stored in the fridge for 3 days.
- There are 7 WW Blue Plan SmartPoints in one serving of this.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
15mg
(5%)
Sodium
407mg
(17%)
Potassium
129mg
(3%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
383IU
(8%)
Vitamin C
10mg
(11%)
Calcium
109mg
(11%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 407mg | 17% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 109mg | 11% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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