Description
Parmesan-Garlic Corn Ribs are a fun, flavorful twist on classic corn on the cob. Coated in a buttery garlic-Parmesan sauce with hints of lemon and chili, these crispy-edged corn strips are perfect as a side dish, snack, or party appetizer.
Ingredients
- 4 cobs of corn, each cut into 4 ribs
- ⅓ cup butter (salted or unsalted)
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- 1 pinch red chili flakes
- 1 tablespoon parsley, finely chopped
- ¼ cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions
- Cut off the stem end of each corn cob so it stands flat. Carefully slice lengthwise into quarters to form ribs.
- Bring a large pot of salted water to a boil. Add the corn ribs and simmer for 2–3 minutes to soften. Drain and pat dry.
- Melt butter in a bowl or saucepan. Add garlic and cook for 1 minute until fragrant.
- Stir in lemon juice, chili flakes, black pepper, and Parmesan cheese.
- Brush or drizzle the garlic-Parmesan butter over warm corn ribs. Sprinkle with chopped parsley and serve immediately.
Notes
- Air fry at 400°F (200°C) for 10 minutes for a crispier version.
- Grill the corn ribs instead of boiling for smoky flavor.
- Add cayenne or hot sauce for more heat.
- Use dairy-free butter and vegan Parmesan for a plant-based version.
- Make garlic butter ahead and store in fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 3g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
