Bold, sloppy, and utterly irresistible, these creamy street-style corn ribs are a show-stopper. A creamy, tangy sauce coats each kernel of corn after it has been sliced into rib-like segments and lightly charred by roasting or grilling. Richness and depth are provided by the creamy base, which is typically mayo, yogurt, or cheese, while a dash of chili flakes and fresh herbs gives spice and freshness. You’ll lick your fingers and reach for more before the plate is even cold with this type of cuisine.

This recipe combines smoky flavor with creamy indulgence, drawing inspiration from South Asian street corn and Mexican elote. It’s festive enough for parties, but still quick enough for weeknights, so my husband and son declared it their new favorite side dish. These corn ribs are a delight to eat as a side dish, appetizer, or snack.

INGREDIENTS:

2–3 fresh corn cobs husked and cleaned

2 tbsp mayonnaise (or Greek yogurt for a lighter version)

1 tbsp sour cream or cream cheese

1 tsp lemon juice

½ tsp paprika or red chilli powder

½ tsp garlic powder

salt to taste

1 tbsp chopped fresh cilantro or parsley

Optional: grated parmesan or crumbled feta for garnish

oil for roasting or grilling

 INSTRUCTIONS:

Prep the Corn Ribs: Carefully cut each corn cob into quarters lengthwise. This creates rib-like segments that cook evenly and are easy to handle. Use a sharp knife and steady pressure—corn can be tough to slice.

Roast or Grill: Brush each corn rib with a little oil and sprinkle with salt. Roast in a preheated oven at 200°C (400°F) for 20–25 minutes, or grill over medium heat until lightly charred and tender. Flip halfway through for even cooking.

Make the Creamy Sauce: In a small bowl, mix mayonnaise, sour cream, lemon juice, garlic powder, paprika, and a pinch of salt. Stir until smooth and creamy. Adjust seasoning to taste—add more chili for heat or lemon for tang.

Coat the Corn: Once the corn ribs are cooked, transfer them to a large bowl or serving platter. While still warm, slather generously with the creamy sauce. Use a spoon or brush to coat each piece thoroughly.

Garnish & Serve: Sprinkle chopped herbs over the top. Add grated parmesan or crumbled feta if desired. Finish with a dash of chili flakes or extra paprika for color and kick.

Serve Immediately: These are best enjoyed hot and fresh. Serve with lemon wedges on the side and napkins at the ready—they’re messy in the best way!

 VARIATIONS & TIPS:

Desi Twist: Add chaat masala or a pinch of cumin for South Asian flair.

Cheese Lover’s Version: Mix grated cheese into the sauce or sprinkle on top before serving.

Vegan Option: Use vegan mayo and plant-based yogurt.

Air Fryer Friendly: Cook corn ribs in the air fryer at 200°C for 15–18 minutes.

Make Ahead: Sauce can be prepared in advance and stored in the fridge for up to 3 days