Pesto Butter Corn Ribs with Parmesan Cheese
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.
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.
Video
Notes
How do I grill them instead of using an air fryer?
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.
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