Pesto Butter Corn Ribs
These Pesto Butter Corn Ribs might be the best way to eat corn on the cob! Crispy edges, melty pesto butter, and salty Parmesan turn simple ingredients into a snack worth repeating.
Why You’ll Love This Pesto Butter Corn Ribs Recipe
Sweet, juicy corn meets rich, herby pesto butter and salty Parmesan, in this pesto butter corn ribs recipe! I opted to cook my corn ribs in the air fryer, which gives the corn a deliciously crisp edge without much effort.
Corn ribs are one of my favorite sides or snacks during summertime, when corn is in season. They are naturally portable and easy to pick up, making them perfect for casual gatherings. Whether you grill or air fry them, they look impressive but are super simple to make!
Ingredients You Need
- Sweet Corn on the Cob: Look for fresh, firm ears of corn with bright green husks and moist silk. The natural sweetness balances the savory pesto and Parmesan.
- Olive Oil: Just a drizzle helps the corn ribs cook evenly and crisp up slightly in the air fryer or grill.
- Salt: A pinch enhances the corn’s natural flavor!
- Pesto: Use homemade for a fresh, vibrant taste or your favorite store-bought version for convenience. Basil pesto works best here, but other herb-based pestos are fun to experiment with.
- Butter: Softened butter blends easily with the pesto for a creamy, spreadable mixture that melts beautifully over warm corn.
- Parmesan Cheese: Freshly grated is great if you have it. It adds a nutty, salty finish that ties everything together.
How to Make Pesto Butter Corn Ribs with Parmesan Cheese
- Prep the Corn Ribs: Using a sharp knife and a non-slip cutting board, cut the corn in half then cut each half again to make quarters. Transfer the ribs in a bowl. Drizzle with olive oil and toss to combine.
- Air Fry: Cook the ribs in the air fryer for 12-15 minutes at 400F.
- Make the Pesto Butter: In the meantime in a food processor pulse together the butter with pesto until smooth and creamy.
- Serve with Parmesan & Enjoy: Transfer corn ribs in a platter and brush with the pesto butter while they are still warm. Grate sone fresh parmesan cheese over the ribs and serve.
Tips for Success
- Cutting corn ribs safely is key. Use a sharp chef’s knife and a stable, non-slip cutting board. Cut the cobs in half crosswise, then stand them up to carefully quarter them lengthwise.
- Use room temperature butter. This ensures the pesto and butter blend into a smooth, cohesive mixture. Cold butter won’t combine well and can result in a chunky spread.
- Air fry or grill depending on your vibe. The air fryer is fast and foolproof, but grilling gives you a nice smoky flavor. Either method works, just aim for tender kernels and lightly crisp edges.
- Brush the pesto butter on warm corn! The heat helps melt the butter so it sinks into every nook and cranny. Then top with Parmesan right away so it sticks!
Serving Suggestions
These corn ribs are fantastic as a starter, a cookout side dish, or a fun snack with drinks. Pair them with your favorite proteins like oven baked barbacoa, a homemade crawfish boil, or sheet pan flank steak fajitas! A fresh salad like my peach and beet salad or summer panzanella berry salad would both go great on the side. If serving them as a snack during happy hour, try them with spicy micheladas! Serve with extra pesto butter on the side for dipping, and don’t forget napkins—these are delightfully messy!
Frequently Asked Questions
You can prep the corn ribs and pesto butter ahead, but they’re best served fresh. Reheat in the air fryer or oven before serving.
Classic basil pesto is ideal, but you can also try arugula, spinach, or sun-dried tomato pesto for a twist!
Grill over medium heat for about 8–10 minutes, turning occasionally until the corn is tender and slightly charred. Then brush with pesto butter and top with cheese.
Fresh corn is best, but if using frozen, thaw and dry thoroughly before cutting and cooking.
More Summertime Corn Recipes to Try
- No Churn Sweet Corn Ice Cream
- Spicy Peach Corn Summer Slaw
- Summer Shrimp Zucchini and Corn Chowder
- Shrimp Corn and Tomato Skillet
- Zucchini Corn and Feta Quiche
Pesto Butter Corn Ribs with Parmesan Cheese
Ingredients
- 2 fresh sweet corn on the cob
- 1 tbsp olive oil
- Pinch of salt
- 2 tbsp pesto homemade or store bought
- 4 tbsp butter room temperature
- ⅓ cup parmesan cheese to serve
Instructions
- Using a sharp knife and a non-slip cutting board, cut the corn in half then cut each half again to make quarters. Transfer the ribs in a bowl. Drizzle with olive oil and toss to combine.
- Cook the ribs in the air fryer for 12-15 minutes at 400F.
- In the meantime in a food processor pulse together the butter with pesto until smooth and creamy.
- Transfer corn ribs in a platter and brush with the pesto butter while they are still warm. Grate sone fresh parmesan cheese over the ribs and serve.
