Ingredients (~16 corn ribs)
- 4 ears sweet corn, husks and silk removed
- 1/2 cup butter, room temperature (divided)
- 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)
Prep the Corn for Cutting
Strip the corn of any remaining outer leaves and trim both ends so you have clean, flat surfaces.
Microwave each ear for 1 minute to soften slightly – this makes cutting way easier and safer.
Let them cool enough to handle without burning your hands.
Cut the Corn into Ribs
Using a very sharp knife, carefully slice each ear in half lengthways. You want to go right through the center of the cob.
Cut each half in half again to make 4 quarters per ear – these are your corn ribs.
You should end up with 16 total corn ribs.
Make the First Butter Baste
Melt 1/4 cup of the butter in the microwave and mix in 3/4 tsp of the black pepper.
Brush each corn rib generously with this butter mixture. Any leftover butter can be saved for extra basting later.
Air Fry the Corn Ribs
Preheat your air fryer to 400F.
Place the corn ribs cut-side down in the basket – don’t overcrowd them; work in batches if needed.
Cook for ~8 minutes until the edges start to char and the kernels look golden.
Make the Cacio e Pepe Butter
While the corn is cooking, mix the remaining 1/4 cup butter with the remaining 3/4 tsp black pepper, Parmesan, and Pecorino Romano.
If the butter is too firm to mix easily, soften it in the microwave for ~10 seconds.
You want a spreadable paste consistency.
Finish and Serve
Spread the cheese butter paste generously over the hot corn ribs as soon as they come out of the air fryer.
Sprinkle extra grated Parmesan and Pecorino over the top and serve immediately.
The butter will melt into all the charred bits and kernels – that’s exactly what you want.
Air Fryer Corn Ribs
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 of leaves and trim both ends flat.
- Microwave each ear for 1 minute to soften, then let cool 2 minutes.
- Using a sharp knife, slice each ear in half lengthwise through the center, then cut each half in half again to make 4 quarters per ear.
- Melt 1/4 cup butter and mix with 3/4 tsp black pepper, then brush generously over all corn ribs.
- Preheat air fryer to 400F.
- Place corn ribs cut-side down in basket without overcrowding and cook 8 minutes until edges char and kernels are golden.
- While corn cooks, mix remaining 1/4 cup butter with remaining 3/4 tsp black pepper, Parmesan, and Pecorino Romano into a spreadable paste.
- Spread cheese butter paste over hot corn ribs immediately after cooking.
- Sprinkle extra Parmesan and Pecorino over top and serve immediately.
