Air fryer recipe · Sides
Roasted Corn Ribs
Corn cobs quartered into ribs and roasted with butter and spice until they curl and char.
- 16 minTotal time
- 195°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 470kcal
- 10.3 gprotein
- 76.1 gcarbs
- 14.2 gfat
- 1.0 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- corn2 cobs, quartered lengthwise
- butter1.5 tbsp, melted
- paprika1 tsp
- chaat masala1 tsp
- salt1/2 tsp
Method
Cut the ribs
Carefully quarter each cob lengthwise into long ribs, using a firm board and a sharp knife. Steady, slow cuts keep your hand safe, and even ribs curl and cook at the same rate.
Brush and dust
Brush the ribs with the melted butter, then dust them with the paprika, chaat masala and salt. The butter helps the spice stick and the kernels char, giving a deep, savoury colour.
Arrange
Lay the ribs cut-side up in a single layer so the kernels face the heat. Facing them up lets the hot air roast the corn directly, which is what makes the ribs curl and char nicely.
Preheat
Preheat the air fryer to 195°C for 3 minutes. A hot basket starts the browning at once, so the kernels char and crisp rather than drying out before they can colour.
Roast
Air fry at 195°C for 13 min, shaking the basket twice, until the ribs curl up and the kernels are charred in spots and tender all the way through when pressed.
