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top down view of the completed recipe served on a white plate

Corn Ribs Air Fryer

Corn riblets are the perfect side dish or party appetizer.
Course Appetizer, Side Dish
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8
Calories 232kcal


  • 4 ears corn husked and cut into 16 ribs
  • 1 cup (250g) cream cheese
  • ¼ cup (14g) fresh parsley finely chopped
  • ½ tablespoon garlic powder
  • 1 cup (250g) mayonnaise
  • ½ tablespoon Tabasco sauce
  • ½ tablespoon ground chili
  • 1 lime for serving
  • 2 jalapeños optional, for serving


  • Shuck the corn and cut off the ends. Rinse the corn to clean, then use a sharp knife to cut the corn vertically into quarters, creating four ribs from each ear of corn.
  • In a small bowl, combine the cream cheese, garlic powder, and parsley, mixing well to combine.
  • Brush cream cheese mixture onto the corn ribs with a silicone brush or spoon. Smooth the cream cheese mix on all sides. Make sure to leave as a thin layer so that the cheese doesn’t burn.
  • Preheat air fryer to 400 degrees F / 204 degrees C for about 5 minutes.
  • Place the corn ribs into the air fryer basket and cook for 8 minutes, or until curled and lightly charred and crisp. Flip the corn ribs over after 4 minutes.
  • While corn is cooking, combine mayonnaise, ground chili, and Tabasco sauce in a small bowl.
  • Drizzle the corn ribs with spicy mayo before serving. Garnish with diced jalapenos and a squeeze of lime juice, and serve with lime wedges if desired.



  • Select fresh corn that is plump and juicy. 
  • Cut off both ends of the corn to easily remove the husks and silks. 
  • Always use a very sharp knife and carefully slice the corn. Watch your fingers! 
  • Bring the cream cheese to room temperature before blending with the other ingredients. 
  • Use a silicone pastry brush to spread the cheese mixture. 
  • Be sure to spread the cream cheese mixture in a thin layer to prevent burning. 
  • Don’t stack the corn ribs in the air fryer. Cook in a single layer and cook in batches if needed. 
  • To decrease the heat level of the spicy mayo, eliminate the ground chilis. 
  • Longer corn on the cob can be cut in half before splitting into ribs resulting in 8 corn ribs per cob. 
  • Dip corn ribs into your favorite sauces for serving. 
  • Serve as a side dish, appetizer or finger food at a party. 
  • Storage - keep leftovers in an airtight container for three days.
  • There are 7 WW Blue Plan SmartPoints in one serving of this.


Calories: 232kcal | Carbohydrates: 4g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 410mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 10mg | Calcium: 109mg | Iron: 0.4mg