After trying different methods, I’ve found the best way to cut the corn is to stand it vertically with the wider end resting on the table. Cut it in half first, then cut those halves into quarters. This method prevents the kernels from being squashed and keeps the cob from rolling around while you cut. If you're unsure, it's safer to cut the cob in half first, giving you 8 pieces per cob. A shorter cob provides more leverage on the counter, making the cutting process safer.

In a small bowl, mix all the spices and oil together until well combined. Brush this seasoning mixture over the chopped corn, ensuring each riblet is evenly coated.

Air Fryer Corn Ribs

Place the seasoned corn ribs in a single layer in the air fryer basket, leaving a little space between them to allow the air to circulate. Cook at 375ºF/190ºC for 12-15 minutes, flipping them halfway through at 7 minutes for even cooking. For crispier results, go for the full 15 minutes.

Oven-Baked Corn Ribs

Arrange the seasoned corn on a parchment-lined baking tray. Bake in a preheated oven at 375ºF/190ºC for 25-30 minutes. Note that oven-baked corn doesn’t curl as quickly as air-fried corn, which is completely normal. If you prefer them extra crispy and curly, you may need to bake them a bit longer.

Shallow Fried Corn Ribs

If you plan to fry the corn, do not season it first. Add the plain chopped corn directly into the oil. Pour about 1 cm (or 1/2 inch) of cooking oil into a wide, thick-bottomed pan or wok. Once the oil is hot and begins to smoke, add the corn ribs, turning occasionally until they become crispy, golden, and curled. Carefully remove the corn from the oil and place it on paper towels to drain. I recommend blotting the top with a second piece of paper towel to remove excess oil. Finally, toss the fried corn with the dry seasoning mixture, no oil needed.

While the corn cooks, prepare the chili mayo and any other garnishes you plan to use. Once the corn is cooked to your liking, top it with the garnishes and serve!