Corn Ribs Oven-Roasted Cajun Butter

How to Make Corn Ribs Oven-Roasted Cajun Butter

1. 1

   Step 1: Shuck and cut the corn into ribs

   Remove husks and silk from the ears and trim the ends so each ear sits flat. Working on a cutting board, halve each ear lengthwise, then halve each half again to create four 'ribs' per ear; aim for even sizes so they roast uniformly.

   For this step

   • 4 earFresh sweet corn (ears)
   
2. 2

   Step 2: Briefly blanch to set the kernels

   Bring a medium pot of water to a rolling boil and add the kosher salt. Add the corn ribs and simmer 1.5–2 minutes to slightly tenderize the kernels and remove raw starchy surface; immediately transfer to a wire rack or paper towels to drain and cool briefly.

   For this step

   • 1 tspKosher salt (for blanching)
   
3. 3

   Step 3: Dry, season, and coat for crisping

   Pat the ribs very dry; moisture prevents crisping. In a large bowl, toss the corn ribs with olive oil, cornstarch and baking powder until evenly coated — the cornstarch and baking powder create a light, crisp crust during roasting.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 tbspCornstarch
   • 1/2 tspBaking powder (helps crisp)
   
4. 4

   Step 4: Roast on a rack until golden and crisp

   Preheat the oven to 450°F (230°C) and place a wire rack on a rimmed baking sheet. Arrange the ribs in a single layer on the rack and roast 18–22 minutes, turning once halfway through, until the edges are deep golden and caramelized.
   
5. 5

   Step 5: Make the Cajun butter

   While the corn roasts, melt the unsalted butter in a small saucepan or microwave-safe bowl. Whisk in the Cajun seasoning and lemon juice until smooth; warm gently and taste, adjusting seasoning as needed.

   For this step

   • 4 tbspUnsalted butter
   • 2 tspCajun seasoning
   • 1 tspFresh lemon juice
   
6. 6

   Step 6: Toss, garnish and serve immediately

   Transfer hot corn ribs to a large bowl or work in batches: brush or toss with the Cajun butter until well coated. Sprinkle with chopped parsley, a pinch more salt if desired, and serve right away so the ribs stay crisp.

   For this step

   • 2 tbspFresh parsley, chopped (garnish)
   

1. Remove husks and silk from the ears and trim the ends so each ear sits flat. Working on a cutting board, halve each ear lengthwise, then halve each half again to create four 'ribs' per ear; aim for even sizes so they roast uniformly.
2. Bring a medium pot of water to a rolling boil and add the kosher salt. Add the corn ribs and simmer 1.5–2 minutes to slightly tenderize the kernels and remove raw starchy surface; immediately transfer to a wire rack or paper towels to drain and cool briefly.
3. Pat the ribs very dry; moisture prevents crisping. In a large bowl, toss the corn ribs with olive oil, cornstarch and baking powder until evenly coated — the cornstarch and baking powder create a light, crisp crust during roasting.
4. Preheat the oven to 450°F (230°C) and place a wire rack on a rimmed baking sheet. Arrange the ribs in a single layer on the rack and roast 18–22 minutes, turning once halfway through, until the edges are deep golden and caramelized.
5. While the corn roasts, melt the unsalted butter in a small saucepan or microwave-safe bowl. Whisk in the Cajun seasoning and lemon juice until smooth; warm gently and taste, adjusting seasoning as needed.
6. Transfer hot corn ribs to a large bowl or work in batches: brush or toss with the Cajun butter until well coated. Sprinkle with chopped parsley, a pinch more salt if desired, and serve right away so the ribs stay crisp.