Craving the sweet, smoky flavour of corn ribs but want to keep it keto? This clever recipe swaps traditional corn for tender baby corn, sliced into rib-like strips and air-fried to golden perfection. Each bite delivers a satisfying crunch and a burst of buttery, paprika-spiced goodness—without the carbs of regular corn.
Air fryer corn ribs are a brilliant low-carb snack, appetiser, or side dish, perfect for sharing at BBQs or enjoying as a guilt-free treat. The method is simple: slice baby corn lengthways, toss with a rich paprika butter, and air fry until crisp and caramelised. You’ll love how quickly these come together—just 15 minutes from start to finish!
Serve them hot with a squeeze of fresh lime or a dollop of keto-friendly aioli for extra zing. This recipe is proof that you don’t have to miss out on fun, flavourful food while staying keto.
At a glance
- Time: 15 minutes
- Difficulty: Easy
- Servings: 2
- Cost: Affordable
Macros (per serving)
- Protein: 2.5 g
- Fat: 10 g
- Carbs: 3.5 g
- Energy: 110 kcal
Ingredients
- 200g Baby corn (Fresh, not canned)
- 30g Butter (Melted)
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Sea salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
- To serve Lime wedges (Optional)
Equipment Needed
- Air fryer
- Sharp knife
- Mixing bowl
- Pastry brush
- Chopping board
Steps
- Preheat your air fryer to 200°C for 3 minutes.
- Slice each baby corn lengthways into quarters to create rib-like strips.
- In a mixing bowl, combine melted butter, smoked paprika, garlic powder, salt, and black pepper.
- Toss the baby corn ribs in the spiced butter until evenly coated.
- Arrange the corn ribs in a single layer in the air fryer basket, ensuring they don’t overlap.
- Air fry for 8–10 minutes, shaking halfway, until golden and crisp at the edges.
- Serve immediately with lime wedges for squeezing over the top.
Allergens & Swaps
Allergens:
Recipe contains: dairy, none
Potential swaps:
- Butter → Coconut oil or ghee — For a dairy-free version
Serving Ideas
- Keto aioli dip – Creamy and garlicky, perfect for dipping.
- Fresh lime wedges – Adds a zesty brightness to balance the smoky butter.
- Herbed yoghurt dip – Cool and refreshing, complements the warm spices.
Additional Info
Chefs Tips
- Slice baby corn carefully for even cooking and authentic rib shapes.
- Don’t overcrowd the air fryer basket—cook in batches if needed for best crispiness.
- Add a pinch of chilli flakes for extra heat.
Variations
- Sprinkle grated parmesan over the ribs before air frying for a cheesy twist.
- Add a pinch of cumin or chipotle powder for a different smoky flavour profile.
- Toss with chopped fresh coriander after cooking for a fresh finish.
Troubleshooting
- If the corn ribs aren’t crisping, increase air fryer time by 2–3 minutes.
- If using canned baby corn, ensure it’s very dry before coating to avoid sogginess.
- If butter burns, reduce air fryer temperature slightly or add a splash of oil.
Storage & Reheating
Store leftover corn ribs in an airtight container in the fridge.
- Fridge: up to 2 days
- Freezer: up to 0 months
- Reheat: Reheat in the air fryer at 180°C for 3–4 minutes until hot and crisp.
Ingredient Spotlight
Baby corn: Baby corn is harvested early, making it much lower in carbs than mature corn and ideal for keto recipes.
Smoked paprika: Adds a deep, smoky flavour that mimics BBQ without added sugars or carbs.
FAQs
Can I use canned baby corn for this recipe?
Fresh baby corn is best for crisp texture, but well-drained canned baby corn can be used in a pinch. Pat dry thoroughly before air frying.
Are baby corn ribs keto-friendly?
Yes, baby corn is much lower in carbs than regular corn, making it suitable for keto in moderation.
How do I make this recipe dairy-free?
Swap the butter for coconut oil or ghee for a dairy-free version.
Can I bake these instead of air frying?
Yes, bake on a lined tray at 220°C for 12–15 minutes, turning halfway, until crisp.
What dips go well with keto corn ribs?
Keto aioli, herbed yoghurt dip, or spicy mayo all pair beautifully with these corn ribs.
Keto Air Fryer Corn Ribs with Smoky Paprika Butter
Ingredients
- 200g Baby corn (Fresh, not canned)
- 30g Butter (Melted)
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/2 tsp Sea salt (Or to taste)
- 1/4 tsp Black pepper (Freshly ground)
- To serve Lime wedges (Optional)
Instructions
- Preheat your air fryer to 200°C for 3 minutes.
- Slice each baby corn lengthways into quarters to create rib-like strips.
- In a mixing bowl, combine melted butter, smoked paprika, garlic powder, salt, and black pepper.
- Toss the baby corn ribs in the spiced butter until evenly coated.
- Arrange the corn ribs in a single layer in the air fryer basket, ensuring they don’t overlap.
- Air fry for 8–10 minutes, shaking halfway, until golden and crisp at the edges.
- Serve immediately with lime wedges for squeezing over the top.
Allergens & Swaps
Allergens: dairy, none
- Butter → Coconut oil or ghee — For a dairy-free version
Nutrition (per serving)
- Protein: 2.5 g
- Fat: 10 g
- Carbs: 3.5 g
- Energy: 110 kcal
