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Cajun Corn Ribs

Suzette’s Recipe:

I’ve always been a corn lover. Whether it’s classic buttery corn on the cob, fresh kernels tossed in a salad, or a corn chowder. But these Cajun Corn Ribs might just be my new favorite. They’re smoky, spicy, and completely addictive. They’re basically summer on a plate.

 

What I love most is how versatile they are. Serve them as a snack when friends are hanging out in the backyard, or as an easy side dish to bring to a cookout. They’re fun to eat (like ribs, but corn!), and they’re guaranteed to be a crowd-pleaser.

 

Cajun Corn Ribs

Ingredients

  • 6 corn cobs

  • 1 cup mayonnaise

  • 4 Tbsp Cajun seasoning

  • 2 tsp red wine vinegar

  • 2 tsp mustard

  • 2 tsp onion powder

  • 1 Tbsp parsley (chopped)

  • 1 Tbsp Worcestershire sauce

Directions

  1. Grill the corn: Preheat the grill and cook corn (still in husks) for 15–20 minutes, until the husks are slightly charred.
    Alternative method: Bake in the oven at 425°F for about 25 minutes.

  2. Cut into ribs: Once cool enough to handle, cut each cob in half horizontally, then quarter vertically into long rib-like strips. (You should get 8 ribs per cob.)

  3. Make the sauce: In a mixing bowl, whisk together mayonnaise, Cajun seasoning, red wine vinegar, mustard, onion powder, parsley, and Worcestershire sauce until smooth.

  4. Serve: Drizzle sauce generously over corn ribs or serve as a dip on the side.

Tips and Variations

  • Spice it up: Add extra hot sauce or cayenne pepper to the sauce for more heat.

  • Make it lighter: Swap Greek yogurt for some (or all) of the mayo.

  • Char lover’s dream: After cutting into ribs, throw them back on the grill for an extra smoky char.

Common Q&As

Do I have to grill the corn?
Nope! Baking in the oven works beautifully. You still get that roasted sweetness, just without the smoke.

 

What’s the easiest way to cut corn into ribs?
Use a sharp chef’s knife and cut carefully. Stand the cob upright and slice straight down. (Pro tip: microwaving the corn for 2 minutes beforehand softens it slightly, making cutting easier.)

 

Can I make the sauce ahead of time?
Yes! The Cajun mayo keeps well in the fridge for up to 5 days.

 

What goes well with Cajun Corn Ribs?
They pair perfectly with grilled chicken, ribs, burgers, or even seafood like shrimp and salmon.