Air Fryer Corn Ribs

• 4 earscorn — husked — smaller, fresher ears are much easier to cut
• 2 tbspolive oil
• 1 tspsmoked paprika
• 1/2 tspgarlic powder
• 1/2 tspchili powder — mild — bump it up for grown-up batches
• 3/4 tspfine sea salt
• 1lime — cut in wedges, for squeezing
• 2 tbspchopped cilantro — to finish — skip if your table is anti-cilantro

Method

1. 01

   Adults only, and no bravado: cut each cob in half crosswise first, so you're working with short, stable cylinders. Stand each half flat-end down, set a heavy chef's knife dead center, and push straight down with your palm on the spine — rock, don't chop. Quarter each half the same way. If a cob fights you, microwave it 2 minutes to soften the core.

2. 02

   Stir the oil, paprika, garlic powder, chili powder, and salt into a loose paste and brush it over the ribs, hitting the kernels and the exposed core.

3. 03

   Arrange the ribs kernel-side up in the basket in a single layer — two batches for four ears. Air fry at 400°F for 12–14 minutes. No flipping needed; the curl happens on its own as the core dries and contracts.

4. 04

   They're done when the kernels are deep gold with real char spots at the edges and the ribs have bowed into their signature curve.

5. 05

   Pile onto a platter, squeeze lime over everything while it's hot, and shower with cilantro. Eat them like ribs — with hands, off the core.