Corn Ribs with Fiesta Ranch Dip Recipe
Introduction
Corn ribs are a fun and flavorful twist on classic corn on the cob, perfect as a snack or appetizer. These crispy, seasoned “ribs” are complemented by a zesty Fiesta Ranch dip that adds a creamy, spicy kick. They’re easy to make and sure to be a crowd-pleaser.
Ingredients
- 7 ears of corn (husks removed)
- 1/2 cup salted butter (melted)
- 1 tablespoon Fiesta Hidden Valley Ranch seasoning
- 1 teaspoon Tajín (plus more for garnish)
- ½ teaspoon garlic powder
- ⅓ cup Cotija cheese (crumbled)
- 2 tablespoons chopped cilantro (for garnish)
- Chopped green onions (for garnish, optional)
- ¾ cup mayonnaise
- 2 teaspoons Fiesta Hidden Valley Ranch seasoning
- 1 teaspoon sriracha (adjust to taste)
- Juice of 1 lime
- 1 teaspoon Tajín
Instructions
- Step 1: Microwave the corn for 1–2 minutes to soften slightly, making it easier to cut into ribs.
- Step 2: Carefully cut each corn cob into quarters lengthwise to create “ribs”. For safety and ease, trim the ends and use a very sharp knife.
- Step 3: Preheat your oven to 425°F or set your air fryer to 400°F.
- Step 4: In a bowl, combine melted butter, Ranch seasoning, Tajín, and garlic powder. Dip each corn rib into the mixture, ensuring all sides are coated. If ribs seem fragile, gently brush or drizzle the mixture instead.
- Step 5: Arrange the corn ribs in a single layer on a parchment-lined baking sheet or in the air fryer basket. Bake for 20–25 minutes, or air fry for 12–15 minutes, until the ribs curl slightly and edges turn golden brown.
- Step 6: While the ribs cook, prepare the dipping sauce: whisk together mayonnaise, Ranch seasoning, sriracha, lime juice, and Tajín until smooth. Set aside or refrigerate until serving.
- Step 7: Once cooked, immediately sprinkle the corn ribs with Cotija cheese and chopped cilantro. Dust with additional Tajín for extra flavor and color. Serve warm with the spicy lime Fiesta Ranch dip, garnished with green onions if desired.
Tips & Variations
- Use a very sharp knife and take your time cutting the corn to keep ribs intact.
- Adjust the sriracha in the dip to control the spice level to your taste.
- For a dairy-free version, omit Cotija cheese and use a vegan mayo in the dip.
- Fresh lime juice brightens the dip, but bottled lime juice can be used in a pinch.
Storage
Store leftover corn ribs in an airtight container in the refrigerator for up to 2 days. To reheat, bake in a preheated oven at 375°F for 5–7 minutes to restore crispness. The dip can be kept refrigerated for up to 3 days; stir well before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I grill the corn ribs instead of baking them?
Yes, grilling is a great alternative. After cutting and seasoning, place the ribs on a medium-hot grill and cook for 10–12 minutes, turning occasionally, until golden and slightly charred.
What makes these “ribs” curl during cooking?
The corn ribs curl due to the drying and shrinking of the kernels and cob when exposed to heat, creating their distinctive shape and crispy edges.
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Corn Ribs with Fiesta Ranch Dip Recipe
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
Deliciously crispy and flavorful corn ribs coated with a zesty blend of melted butter, ranch seasoning, Tajín, and garlic powder, baked to golden perfection and served with a spicy lime Fiesta Ranch dipping sauce. This appetizer offers a fun twist on corn on the cob with a vibrant Mexican-inspired flair.
Ingredients
Corn Ribs
- 7 ears of corn (husks removed)
- 1/2 cup salted butter (melted)
- 1 tablespoon Fiesta Hidden Valley Ranch seasoning
- 1 teaspoon Tajín (plus more for garnish)
- 1/2 teaspoon garlic powder
- 1/3 cup Cotija cheese (crumbled)
- 2 tablespoons chopped cilantro (for garnish)
- Chopped green onions (for garnish, optional)
Fiesta Ranch Dipping Sauce
- 3/4 cup mayonnaise
- 2 teaspoons Fiesta Hidden Valley Ranch seasoning
- 1 teaspoon sriracha (adjust to taste)
- Juice of 1 lime
- 1 teaspoon Tajín
Instructions
- Soften the corn: Microwave the corn ears for 1–2 minutes to gently soften them, making it easier to cut into ribs without breaking.
- Cut into ribs: Carefully trim the ends of each cob and use a sharp knife to cut each ear of corn lengthwise into quarters, creating the rib shapes.
- Preheat the oven or air fryer: Heat your oven to 425°F (220°C) or set your air fryer to 400°F (200°C) for baking the corn ribs.
- Prepare the butter coating: In a bowl, combine melted butter with Fiesta Hidden Valley Ranch seasoning, Tajín, and garlic powder. Dip or gently brush the corn ribs in the mixture, ensuring they are fully coated but handle carefully if fragile.
- Bake or air fry the ribs: Arrange the coated corn ribs in a single layer on a parchment-lined baking sheet or the air fryer basket. Bake for 20–25 minutes or air fry for 12–15 minutes, until the ribs curl slightly and edges turn golden brown.
- Make the dipping sauce: While the ribs cook, whisk together mayonnaise, Fiesta Hidden Valley Ranch seasoning, sriracha, lime juice, and Tajín in a small bowl until smooth. Refrigerate if not using immediately.
- Garnish and serve: When the corn ribs are done, immediately sprinkle them with crumbled Cotija cheese, chopped cilantro, and extra Tajín for color and flavor. Serve hot alongside the spicy lime Fiesta Ranch dipping sauce garnished with optional green onions.
Notes
- Microwaving the corn ears before cutting softens them and prevents the ribs from shattering.
- If the corn ribs break easily while dipping in butter, gently brush the mixture on instead of dipping.
- Adjust sriracha in the dipping sauce to control the heat level.
- Serve immediately after baking for the best crispy texture.
- Optional green onions add a fresh crunch to the dipping sauce garnish but can be omitted.
- Tajín can be substituted with chili powder and lime zest if unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (oven) or 15 minutes (air fryer)
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: corn ribs, fiesta ranch dip, appetizer, Mexican corn, Cotija cheese, spicy dipping sauce, baked corn, party snack
