Spicy Corn Ribs with Chipotle Dip

Why You’ll Love Spicy Corn Ribs with Chipotle Dip Recipe

Because the corn is cut into rib‑like strips, you get the satisfying “rib” experience — the kernels crisp up nicely, seasoning clings better than on a full cob, and each bite bursts with flavor. The chipotle dip adds a smoky, creamy contrast that elevates the humble corn into something special. This recipe is also quick, veggie‑friendly, and ideal for sharing or casual dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cobs of corn

• 2 tablespoons olive oil

• 1 teaspoon salt

• 1/2 teaspoon chili powder

• 1/4 teaspoon lemon pepper seasoning

• chopped fresh cilantro for garnish

• For the chipotle dip:

• 1/4 cup mayonnaise

• 1 Tablespoon chipotle in adobo paste

• 1/4 teaspoon garlic powder

• juice of 1/2 lime

• salt and pepper to taste

Directions

1. Remove the husk and silk from the corn. Slice off about 1/4 inch from the bottom of each cob so it sits flat.

2. Place a kitchen towel under your cutting board to prevent slipping and, using a very sharp, thin‑bladed knife, stand the cob upright and carefully cut it in half length‑wise.

3. Cut each half again in half, giving you four “ribs” from each cob. Repeat with all cobs.

4. In a small bowl, mix the olive oil, salt, chili powder, and lemon pepper seasoning. Brush this mixture all over the corn ribs.

5. Arrange the ribs in your air‑fryer basket (you may need two batches, depending on size) and cook at 400 °F (about 200 °C) for 10 minutes.

6. While the corn cooks, prepare the chipotle dip by mixing the mayonnaise, chipotle in adobo, garlic powder, lime juice, salt, and pepper in a small bowl.

7. Once the corn ribs are done, transfer to a serving plate, sprinkle with chopped cilantro, serve with the chipotle dip, and enjoy.

Servings and timing

Yields roughly 4 servings (about 16 corn ribs, assuming 4 cobs).
Total time: about 15 minutes prep + 10 minutes cooking ≈ 25 minutes.

Variations

• Try grilling or oven‑roasting instead of air‑frying for a smokier, charred taste.

• Mix up the seasoning: add smoked paprika, cumin, garlic powder, or cayenne for extra depth and heat.

• For a lighter dip, substitute mayonnaise with plain yogurt or vegan mayo.

• Garnish with lime wedges, extra chili flakes, or a sprinkle of queso fresco for a more Mexican street‑corn vibe.

Storage/Reheating

Store any leftover corn ribs in an airtight container in the fridge for up to 2 days. To reheat, pop them back into the air‑fryer or oven for a few minutes until warmed through and slightly crisp — the dip is best made fresh.

FAQs

How do I cut corn ribs safely?

Make sure your knife is very sharp, cut off both ends of the cob so it sits flat, and place a towel under the cutting board to prevent slipping. Stand the cob upright and cut carefully — never hold the cob with a hand under the knife path.

Can I bake or grill instead of using an air‑fryer?

Yes. Baking or grilling works well and can give a smokier, charred flavor — just adjust cooking times accordingly (e.g. bake ~20–25 minutes in an oven at 200 °C, flipping halfway).

What if I don’t have chipotle in adobo paste?

You can substitute with ground chipotle powder (about 1 tsp) or even smoked paprika + a dash of cayenne for a milder smoky heat.

Can I make this recipe vegan?

Yes — use vegan mayonnaise (or plain vegan yogurt) for the dip and ensure oil or vegan butter if you add any extra seasoning rub.

How spicy is the finished dish?

Moderately — the chili powder and chipotle add a gentle heat. You can adjust to taste: reduce spices for milder, add more for extra heat.

Can I prepare the corn ribs ahead of time?

Yes — you can cut the corn ribs and toss them with oil and seasoning, then store in the fridge for up to 24 hours before cooking.

Is there a gluten‑free version?

Yes — this recipe is naturally gluten-free, as it uses corn, oil, spices, and mayo (check that your mayo doesn’t contain gluten).

Can I serve this dish cold?

Yes — corn ribs can be enjoyed warm or at room temperature. The dip — especially if mayo- or yogurt-based — may taste better chilled.

How many corn cobs should I buy per person?

Usually one cob yields about 4 ribs, so 1–2 cobs per person should give a decent portion depending on appetite.

What else pairs well with these corn ribs?

They go great as a side to grilled meats, tacos, salads, or even as a party appetizer — especially when served with extra lime wedges or garnished with cheese and fresh herbs.

Conclusion

Spicy Corn Ribs with Chipotle Dip turn simple corn into a fun, flavorful, and shareable dish that’s perfect for dinners, snacks, or gatherings. With minimal prep and cooking time and plenty of flexibility to customize seasonings or sauces, this recipe makes a great addition to your repertoire. Try it once — you might find corn tastes even better off the cob.