Corn Ribs Buffalo Blue Cheese

How to Make Corn Ribs Buffalo Blue Cheese

1. 1

   Step 1: Prep and season the corn

   Trim the ends of each ear so they sit flat, then carefully cut each ear into quarters lengthwise to create 'ribs.' Toss the corn ribs with the neutral oil, kosher salt, black pepper, and garlic powder until evenly coated.

   For this step

   • 4 earFresh ears of corn (husks removed)
   • 1 tbspNeutral oil (vegetable or canola)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/2 tspGarlic powder
   
2. 2

   Step 2: Roast or air-fry the ribs until tender

   Arrange ribs in a single layer on a parchment-lined baking sheet (or in a single layer in an air fryer basket). Oven: roast at 425°F (220°C) for 18–20 minutes, turning once, until lightly charred and tender. Air fryer: cook at 400°F (200°C) for 12–15 minutes, shaking halfway through.
   
3. 3

   Step 3: Make the buffalo butter sauce

   While the corn cooks, melt the unsalted butter in a small saucepan over low heat. Whisk in the buffalo-style hot sauce and lime juice until smooth and glossy; remove from heat. Taste and adjust heat or acidity as desired.

   For this step

   • 2 tbspUnsalted butter
   • 1/3 cupBuffalo-style hot sauce (e.g., Frank's RedHot)
   • 1 tbspFresh lime juice
   
4. 4

   Step 4: Toss ribs in sauce and finish

   Place hot corn ribs in a large bowl, pour the buffalo butter sauce over them, and toss gently to coat. Return coated ribs to the baking sheet and roast for an additional 2–3 minutes to set the glaze. Immediately sprinkle with crumbled blue cheese and chopped chives.

   For this step

   • 1/2 cupCrumbled blue cheese
   • 2 tbspFresh chives, finely chopped
   
5. 5

   Step 5: Serve with suggested dips

   Serve warm with lime wedges and extra blue cheese dressing or ranch on the side for dipping. These are best eaten immediately so the ribs stay crisp and the cheese remains slightly melty.
   

1. Trim the ends of each ear so they sit flat, then carefully cut each ear into quarters lengthwise to create 'ribs.' Toss the corn ribs with the neutral oil, kosher salt, black pepper, and garlic powder until evenly coated.
2. Arrange ribs in a single layer on a parchment-lined baking sheet (or in a single layer in an air fryer basket). Oven: roast at 425°F (220°C) for 18–20 minutes, turning once, until lightly charred and tender. Air fryer: cook at 400°F (200°C) for 12–15 minutes, shaking halfway through.
3. While the corn cooks, melt the unsalted butter in a small saucepan over low heat. Whisk in the buffalo-style hot sauce and lime juice until smooth and glossy; remove from heat. Taste and adjust heat or acidity as desired.
4. Place hot corn ribs in a large bowl, pour the buffalo butter sauce over them, and toss gently to coat. Return coated ribs to the baking sheet and roast for an additional 2–3 minutes to set the glaze. Immediately sprinkle with crumbled blue cheese and chopped chives.
5. Serve warm with lime wedges and extra blue cheese dressing or ranch on the side for dipping. These are best eaten immediately so the ribs stay crisp and the cheese remains slightly melty.