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+ servings
Vegan garlic butter corn ribs

Get the Recipe: Garlic Butter Corn Ribs (Vegan)


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


  • Mixing bowl
  • Baking tray
  • Conventional oven


  • 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.



  • 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