These Jerk BBQ Corn Ribs are the perfect side dish for corn season!! Smokey and crispy on the outside, juicy and sweet in the middle. You’re in for an epic treat!
I am obsessed with this super easy corn ribs recipe. Along with Tofu “Ribs” they are one of the tastiest things in the world!
With only 3 ingredients and this delicious recipe is gluten free and vegan friendly, and it makes a great side dish or summer appetizer. You can bake them in the oven or char them on a BBQ, eat them as they are or accompanied with any vegan dips of your choice!
What are Corn Ribs
If you aren’t familiar with corn ribs, they are essentially fresh corn on the cob, cut into long quarters. When grilled, air fried or oven-baked, they curl slightly. The best way to eat them is with your hands (it might get messy, but that’s half of the fun!), biting the juicy corn kernels and discarding the core part when you’re done!
Unlike corn on the cob, these corn ‘riblets’ are in great bite-sized pieces, perfect for a nice sharing plate or a great side dish for all kinds of meals. A food trend that has been viral for a couple of years now, and if you haven’t tried them yet, they won’t disappoint!
Ingredients For Plant Based Corn Ribs
As mentioned you don’t need much to make incredible corn ribs. So here are the 3 key ingredients required (salt and pepper aside):
- Corn. Make sure you get corn on the cob. Ideally, you will get it when it’s in season.
- Jerk BBQ Sauce. We have this one it and we love it. It has an extra kick and depth of flavour compared to a traditional BBQ sauce, thanks to its amazing blend of jerk spices. If you don’t want to get it specifically for this purpose, just mix 1 tsp of jerk seasoning to the amount of BBQ of this recipe, or just use plain BBQ sauce instead.
- Olive Oil. I always use extra virgin olive oil and I recommend you to do the same. You can opt for a different healthy oil as well if you prefer.
Cutting the Corn into Ribs
Now we get to the hard bit of the recipe. If you’re never handled corn on the cob before, you have to know that it can be quite tricky (and very dangerous) to slice, as its core is really hard. Cutting the corn it requires a fair deal of practice, so, if you are a first timer, you’ll probably end up with some uneven ribs or broken pieces. If that’s the case, don’t worry, it will still be delicious, and you’ll get better next time!
- Precook the Corn – I’ve found that pre-cooking the corn makes it easier to slice, especially if not using the freshest corn available. The method I found working best for me is pressure cook it in the Instant Pot for as little as 2-3 minutes. Than allow it to cool it for as long as it comfortable for you to handle it (even overnight if you prefer).
- Non-slip cutting board – Put a cloth (better if slightly damp) or similar under your cutting board to ensure it does not move.
- Use a Sharp Large Knife – Please do not attempt this recipe if your knife is blunt! The risk of the knife slipping as you cut the corn is just too great, and I don’t want any of you getting harmed! I’ve tried various methods for this and found the best way to cut the corn is to stand it up vertically with the wider part on the bottom, and chop in half, then chop those halves into quarters. Doing it vertically, also removes the risk of squashing any of the kernels and avoids it rolling away as you chop.
When cutting, make sure you keep your hands above the knife. I place my left palm above where the tip end of the knife is, while holding the knife handle firmly with my other hand, for better leverage. - Bang the knife whilst cutting – Hold the knife with one hand then use your other hand to hit the knife so it catches on the top of the corn. Then keep banging the knife to make it move down the middle of the corn, guiding it and making little adjustments if needed to keep it on track to cut straight down the middle.
If you’re finding it too hard, you can attempt to cut the corn in half and make shorter ribs. They won’t probably be as effective as longer ones, but if you really want to give this recipe a try but not feel too confident with the cutting task, this method makes easier to cut corn into ribs.
Jerk BBQ Corn Ribs Recipe
Ingredients:
2 Corn on the Cob (as fresh as possible, as it will be easier to cut)
1/3 cup Jerk BBQ Sauce (see notes to make your own)
2 tbsp Extra Virgin Olive Oil
Salt
Pepper
Method:
1. Remove the husk (if any) from the corns, give them a wash and pressure cook it in the Instant Pot for as little as 2-3 minutes. Cool down to the touch (you can skip this step if you are using very fresh corn, as it is easier to cut through).
2. Use a sharp knife to cut the corn into long quarters. To do it safely, stand the corn upright on a non-slip chopping board with a cloth underneath, and start banging the knife from the top of the corn to make it move down the middle. DO NOT HOLD THE CORN with your hand under the knife as it is very likely to slip in the process and you might end up harming yourself pretty seriously. If you get uneven or broken pieces, that’s all right, it will still taste great!
3. Transfer the corn pieces into a bowl, drizzle with olive oil and season with salt and pepper. Toss it well into the oil, so it gets evenly distributed.
4. Add the Jerk BBQ sauce and toss the corn once again until completely coated.
5. Place the “riblets” into an air fryer basket and bake at max power for 15 minutes, turning the corn half way through. If you like it softer, bake it for longer. You can also cook the corn ribs in the oven preheated at 200°C/375°F and bake for 25-30 minutes, or on a BBQ until charred (7-10 minutes, turning it a couple of times).
6. Serve the jerk BBQ corn ribs hot by themselves or with your favourite dipping sauces.
