Air Fryer Corn Ribs
This is a simple way to turn corn into something that feels way fancier than it actually is. The air fryer gets the edges nicely charred while the cacio e pepe butter makes it taste like something you'd order at a restaurant.
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Ingredients
Ingredients (~16 corn ribs)
- 4 ears sweet corn husks and silk removed
- 1/2 cup butter divided, room temperature
- 1 1/2 tsp freshly ground black pepper divided
- 1/4 cup freshly grated Parmesan cheese plus extra for serving
- 1/4 cup freshly grated Pecorino Romano plus extra for serving
Instructions
- Strip corn husks and silk, trim ends flat. Microwave each ear 1 minute to soften, then cool until handleable.
- Slice each ear in half lengthways through the center, then cut each half in half again to make 4 quarters per ear for 16 total ribs.
- Melt 1/4 cup butter in microwave and mix with 3/4 tsp black pepper. Brush each corn rib generously with this mixture.
- Preheat air fryer to 400F. Place corn ribs cut-side down in basket without overcrowding, working in batches if needed.
- Cook for 8 minutes until edges char and kernels turn golden.
- While corn cooks, mix remaining 1/4 cup butter with remaining 3/4 tsp black pepper, Parmesan, and Pecorino Romano until spreadable. Microwave 10 seconds if butter is too firm.
- Spread cheese butter paste generously over hot corn ribs immediately after cooking.
- Sprinkle extra Parmesan and Pecorino over top and serve right away.
Notes
The butter will melt into charred bits and kernels for best flavor.
Tried this recipe?Leave a comment below & let me know!