I couldn’t wait to try making my own air fryer corn ribs and share them with you all! I’ve seen them around and felt quite intrigued, so I thought I’d take a shot at creating this vegan elote version with a creamy, tangy, spicy plant-based mayo drizzle, earthy fresh cilantro, and a sprinkle of crumbled cotija or vegan cheese. These flavorful riblets are a salty, sweet, juicy, super fun snack to serve as an appetizer, snack, or side dish. If you opt for a vegan cheese that crumbles well, this is a vegan recipe, which I always love because then even more people can share and enjoy!
Before you go ahead and make your first delicious batch of these Air Fryer Corn Ribs, please read a few important tips I learned in the process that will make cooking them easier and more enjoyable:
Par cook the husked corn in the microwave before breaking them down into riblets.
Cut the ears of corn in half, and then in half again for much safer and more manageable slicing.
Don’t rotate the riblets in the air fryer. Cook them with the kernel side down. It will give them a lovely golden char and the perfect juicy, plump pop in each bite.
Drizzle the Elote Mayo recipe above made with HLTHPUNK Plant Based Mayo, Big Sur Elote Salt, and Jojo’s Sriracha over your corn riblets. It is the pièces de résistance of this dish and a magical finishing touch.
Par cook the corn. Place ears in a microwave safe bowl. Cook on high 6 minutes, flipping halfway through. Place aside until cooled down.
Whisk olive oil and elote salt in a small bowl until combined.
Slice ends off of corn. Cut in half lengthwise, and then cut halves in half lengthwise. Repeat with second ear. You will have 16 corn ribs total. Brush ribs generously with the elote oil.
Preheat air fryer to 400F degrees. Add ribs, outside layer facing down. Cook 14 minutes, flipping with tongs at 9-minute mark. Transfer ribs to a serving platter.
While ribs cook, whisk mayo, lime juice, hot sauce, and elote salt in a bowl until well combined. Pour into a squeeze bottle. Drizzle sauce over ribs. Garnish with cotija and cilantro. Serve warm.