Southern Smoked Corn Riblets
Enjoy these fun Corn Riblets – corn slices coated in butter and spices, air-fried or oven-baked for a crispy treat. Pair with a creamy, zesty dipping sauce for a simple and festive side dish that's easy to enjoy!
Serves 4
Effort: Moderate
Preparation time: 15 minutes
Cooking time: 12 - 30 minutes
Gluten free
Ingredients
4 corn cobs
100g melted butter
1 tablespoon Smokey Southern Salt
1/4 teaspoon chili powder (optional)
Sauce
3/4 cup sour cream
2 tablespoons chili sauce
Juice of 1/2 lime
Lime wedges for serving
100g feta cheese, crumbled
60g Rocket for garnish - optional
Instructions
Prepping the corn:
1. Peel the husks off the corn. Trim the ends just above the stem using a sharp knife.
3. Score the middle of the corn ear with your knife and break it in half with your hands.
4. Stand the ear halves on the cut end. Apply gentle pressure with your knife to the core, rocking it back and forth to cut through the center. Keep the corn steady.
5. Place the halved core on the cutting board and use your knife to cut it in half through the kernels. Repeat for all the corn ears.
See hints & tips for more information
For oven cooking:
Preheat the oven to 200c/ 180c fan. Mix the melted butter, southern smoked salt and chilli powder (if using).
Arrange the strips of corn evenly on a lined baking tray.
Drizzle the corn with butter mixture, ensuring each strip is well-coated. Turn the strips to make sure they are evenly coated with butter.
Bake the corn in the preheated oven for 25 to 30 minutes turning once until the kernels are tender, and the corn develops a slight char.
For Air Frying:
Preheat the air fryer to 200c. Mix the melted butter, southern smoked salt and chilli powder (if using).
Drizzle the corn with butter mixture, ensuring each strip is well-coated.
Place the corn riblets in the air fryer basket (lined with baking paper), making sure they are in a single layer. You might have to do it in batches.
Air fry the riblets for 10-12 minutes, flipping them halfway through (around the 5-minute mark).
The riblets should be curled, lightly charred, and crisp when done.
Once the corn is cooked:
In a bowl, combine sour cream, chili sauce, and lime juice to create the sauce.
Serve the grilled corn riblets with lime wedges, a drizzle of the sauce, and garnish with crumbled feta & rocket.
Whether you choose to bake in the oven or air fry, these cooking methods will result in delicious corn riblets with a perfect balance of tenderness and char.
Hints & tips
Make the process easier and safer with these tips
Sharp Knife: Ensure your knife is sharp; it reduces the risk of accidents. A dull knife requires more pressure, increasing the chance of slipping.
Halve the Ears: Cut the ears in half first. While you could use full quarters, eighths are great for bite-sized portions, especially for kids. It's also easier to slice a half ear than a full one.
Trim the End: Trim the bottom end just above the ear to create a flat surface for stability. This also removes the tougher end, making cutting easier.
Gentle Rocking Motion: Apply downward pressure and gently rock the knife back and forth to cut. This technique makes the process smoother and safer.
Keep the Core: Retain the core; it acts as the "bone" of the "rib." Avoid cutting the kernels off the core.
Safety: Most importantly, be safe. If you feel uneasy, don't do it. Grilling the ears whole is an alternative for making Southern Smoked Corn Cobs using this recipe.
