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Corn Ribs Air Fryer

Corn riblets are the perfect side dish or party appetizer.

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 8 servings
Calories: 232 kcal
Course: Side Dish , Appetizer
Cuisine: American

Ingredients

  • 4 ears corn husked and cut into 16 ribs
  • 1 cup (250g) cream cheese
  • ¼ cup (14g) fresh parsley finely chopped
  • ½ tablespoon garlic powder
  • 1 cup (250g) mayonnaise
  • ½ tablespoon Tabasco sauce
  • ½ tablespoon ground chili
  • 1 lime for serving
  • 2 jalapeños optional, for serving

Instructions

    Cup of Yum
  1. 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. 
  2. In a small bowl, combine the cream cheese, garlic powder, and parsley, mixing well to combine.
  3. 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.
  4. Preheat air fryer to 400 degrees F / 204 degrees C for about 5 minutes.
  5. 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.
  6. While corn is cooking, combine mayonnaise, ground chili, and Tabasco sauce in a small bowl.
  7. 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

Calories 232kcal (12%) Carbohydrates 4g (1%) Protein 5g (10%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 13g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 15mg (5%) Sodium 407mg (17%) Potassium 129mg (4%) 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

% 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.