These garlic butter corn ribs are crispy, slightly spicy, garlicky, and incredibly delicious. Serve them as a snack or appetizer with a dip of your choice! Vegan and ready in 15 minutes.

Vegan garlic butter corn ribs

If you’ve been on the food side of social media at all over the last few weeks, you’ve probably seen corn ribs going around. Basically, they’re a vegan/vegetarian alternative to ribs that make a fantastic side dish or snack. They’re also an absolute crowdpleaser, making a great addition to BBQs and picnics. But you can make corn ribs for any occasion, and everyone is guaranteed to love them.

Spicy baked corn on a plate

Here, we’re flavoring them with dairy-free garlic butter. The result is buttery and bursting with flavor. And they come out so perfectly crispy, that it’s pretty much impossible to stop eating them! But what’s amazing about corn ribs is just how versatile they are, and you can season them in accordance with personal preference. If you have the simple ingredients and 15 minutes on hand, I suggest you give them a go as soon as possible.

How to make these vegan garlic butter corn ribs

Prepare the corn

You want to start by removing the leaves from the corn on the cob. Next, place the wide side down on a flat surface and use a large knife to slice to corn in half. Next, slice each piece in half once again to make quarters.

Make the garlic butter

To make the garlic butter, simply stir together the dairy-free butter, minced garlic, paprika and salt. You can go ahead and adjust the seasoning to taste, tweaking the amount of the ingredients and also adding other spices/herbs of your choice. For instance, cumin and dried thyme also work really well.

Bake the corn ribs

Preheat the oven to 180 degrees C/350 and line a large baking tray with parchment paper. Brush each corn piece evenly with the garlic butter and arrange them in an even layer on the baking tray. Proceed to bake for 10-12 minutes, until crispy and golden brown.

Can you make corn ribs in the air fryer?

Yes, for sure! Simply transfer them to the air fryer basket and bake at 180 degrees C/350 F for 10-12 minutes. Shake half way through.

Corn ribs with a spicy dip

How can I store leftovers?

I would recommend eating corn ribs immediately for the best flavor and crunchiness. However, you can store any leftovers in the fridge in an airtight container for up to 2 days. Eat them cold, or reheat quickly in the microwave before serving.

Baked vegan corn ribs

How to serve corn ribs

Corn ribs are delicious as they are. You can, however, serve them with any dip of your choice. For instance, ordinary ketchup or BBQ sauce work really well. You can also make homemade chunky guacamole, or dairy-free sour cream. I also love them with vegan mayonnaise or sweet chilli sauce.

Baked corn fries with a spicy dip

Other amazing vegan snack ideas

Garlic butter corn ribs vegan

If you give these garlic butter corn ribs a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

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Vegan garlic butter corn ribs

Get the Recipe: Garlic Butter Corn Ribs (Vegan)

Ingredients

  • 2 corn on the cob
  • 1/4 cup vegan butter
  • 3 cloves garlic, minced
  • 1/2 tsp paprika
  • 1/2 tsp salt

Equipment

  • Mixing bowl
  • Baking tray
  • Conventional oven

Instructions 

  • Remove the leaves from the corn on the cob. Place the wide side down on a flat surface and use a large knife to slice to corn in half. Next, slice each piece in half once again to make quarters.
    2 corn on the cob
  • Preheat the oven to 180 degrees C/350 and line a large baking tray with parchment paper.
  • Stir together the butter, garlic, paprika and salt.
    1/4 cup vegan butter, 3 cloves garlic, 1/2 tsp paprika, 1/2 tsp salt
  • Brush each corn piece evenly with the garlic butter and arrange them in an even layer on the baking tray.
  • Proceed to bake for 10-12 minutes, until crispy and golden brown.

Video

Notes

  • To make in the air fryer, simply place the corn ribs in the air fryer basket and bake at 180 degrees C/350 F for 10-12 minutes. Shake half way through.
  • I would recommend eating corn ribs immediately for the best flavor and crunchiness. However, you can store any leftovers in the fridge in an airtight container for up to 2 days. Eat them cold, or reheat quickly in the microwave before serving.
Calories: 125kcal, Carbohydrates: 9g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 389mg, Potassium: 140mg, Fiber: 1g, Sugar: 3g, Vitamin A: 747IU, Vitamin C: 4mg, Calcium: 6mg, Iron: 1mg