Corn Fries are a unique twist on corn on the cob will delight and surprise your family and friends. Cobs of corn are cut into sections that look and taste like spicy corn fries or barbecue corn ribs. Perfect as game day party food. A great option for vegetarians and a unique side dish to burgers, Smoked Whole Chicken and Ribs in the Oven.
Why You Should Try This Recipe
They're Fun. This corn fries recipe will surprise and delight your family and friends.
Easy. It is easy to make, but what I really love is that it is easier to eat than your typical corn on the cob. Since you have smaller corn ribs, you can easily serve this as an appetizer for a game day or tailgating party.
Variety. If you love to eat in-season corn on the cob as much as we do, you now have a wider variety of seasonings that you can use to make corn ribs.
Vegetarian friendly. Corn fries (corn ribs) make a great vegetarian main dish that gives a balance to the typical meat-focused barbecue recipes.
- Fresh Corn on the Cob. Select ears that are still in the husk. The husks prevent the corn from drying out and the sweet corn sugars from turning starchy. For easier storage, you may want to remove some of the larger husks and the tassels, but keep a layer of husks.
- Bloody Mary Mix. The mix adds a wonderful hint of tomatoes and spices. It also help the dry seasonings to stick.
- Cilantro Lime Seasoning. This bright seasoning gives your corn that Mexican street corn taste. My favorite blend is Tajín Clásico, a very popular mild chili and lime seasoning that works great on so many Mexican dishes.
- Sour Cream & Mayonnaise. This classic dip blend if blended with lime juice for that acidic balance to the sweet corn and spicy seasonings.
- Cotija Cheese. This famous Mexican cheese is semi-aged, hard and crumbles well. It does not melt well so it is the perfect cheese topping for hot foods. You can learn more about cotija at Wisconsin Cheese. I think their description below, tells it all.
It (cotija) makes the sweet sweeter, the tang tangier and the yum yummier.
How To Make Corn Ribs
- Prepare Your Corn. Remove the husks and the tassels. A vegetable brush works really well for this task.
- Cut the Corn. Using a sharp chef's knife, cut off the ends of each cob of corn. You want to make the cut ends far enough from the end of the cob to make the cob almost cylindrical. Stand the cob on one end and cut the cob in half from top to bottom. Place the cobs, cut side down, on the cutting board and cut each in half lengthwise. You will now have 4 pieces.
- Season the Corn. Place the corn sections in a glass baking dish and pour the Bloody Mary mix in to coat the ribs. Sprinkle with Tajin - a classic chili lime seasoning blend.
- Air Fry. Air fry the corn in a 400 degree oven about 7 minutes or until nicely browned in spot.
- Garnish. A tasty combination of sour cream, mayonnaise and lime juice is drizzled over the top, Then, the corn ribs are ready for a sprinkling of cotija cheese and fresh cilantro before serving.
- Use a very sharp chef's knife or something of similar size.
- When cutting into the corn cob, keep the cob steady with your hands above the knife blade.
- Check the corn periodically near the end of the air frying time so you don't overcook your corn fries. Air fryers all cook slightly differently.
Do not put the corn husks and tassels into your garbage disposal. They will swirl into a hard round ball that will not disintegrate.
Corn Fries - The Vegetarian Corn Rib Sensation
- 4 ears of corn husks and tassels removed
- 1 cup bloody Mary mix
- 3 tablespoons chili lime seasoning
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons lime juice
- ⅓ cup cotija cheese optional
- Fresh chopped cilantro leaves optional
- Preheat air fryer to 400°F.
- Cut off the ends of each cob of corn. (see Tips) Stand the cob on one end and using a sharp chef's knife cut the cob in half top to bottom. Place the cobs, cut side down, on the cutting board and cut each half lengthwise.
- Arrange the corn ribs in a baking dish and pour the bloody Mary mix over the top. Toss the cobs to coat with the mix. With the corn kernel side up, sprinkle the cobs with 2 tablespoons of the chili lime seasoning.
- Arrange the corn ribs in the air fryer basket, kernels up. Cook, 7 minutes or until lightly charred. Using tongs, turn the ribs over and cook, 4 to 6 minutes or until the kernels are tender but crispy and the corn ribs has started to curl slightly.
- Meanwhile, in a medium bowl, combine the mayonnaise, sour cream and lime juice, mixing well.
- Transfer the corn fries to a serving dish. Drizzle the corn fries with the mayonnaise mixture. Sprinkle with the remaining chili lime seasoning.
- Serve the corn fries garnished with cotija cheese and cilantro.
- Using a sharp chef's knife, cut off the ends of each cob of corn. You want to make the cut ends far enough from the end of the cob to make the cob almost cylindrical.
- Stand the cob on one end and cut the cob in half from top to bottom.
- Place the cobs, cut side down, on the cutting board and cut each in half lengthwise. You will now have 4 pieces.