Are you searching for a side dish or a delightful snack that can satisfy any craving? Look no further than these corn ribs.
While this recipe may appear deceptively simple with its minimal ingredients and straightforward process, it produces truly impressive results. These veggie alternatives capture the essence of corn, offering a burst of delightful flavours that will undoubtedly leave you craving more.
Although cutting the corn into rib-like shapes can be a slightly challenging task, a little extra care and attention yield fantastic rewards. Don’t be afraid to experiment with different flavoured butters you have on hand; alternatively, you can stick to the tried-and-true combination of classic garlic butter. By adding a touch of smoky goodness, you can take these ribs to the next level by grilling them on a BBQ or using a grill pan to achieve that irresistible charred finish.
You’ll be very impressed with the incredible taste and texture that this seemingly unassuming recipe delivers.
With their versatility, these corn ribs can effortlessly complement any meal or stand on their own as a mouth-watering snack. Their simplicity is their charm, allowing the natural flavours of the corn to shine through, enhanced by the choice of butter and grilling method. So go ahead and give these corn ribs a try.
Chipotle Chilli & Smoked Paprika Corn Ribs
Ingredients
- 4 sweetcorn cobs
- 100g flavoured butter of your choice (I’m using chipotle chilli & smoked paprika), melted
- 2 tbsp olive oil
- Sour cream
- Small bunch of chives, snipped
- Spring onions, chopped
- Red chilli, sliced
- Small bunch fresh coriander, chopped
- 1 lime
Directions
- Heat your oven to 200C.
- Stand the corn upright on a chopping board. Position a sharp knife along the top of the corn and push carefully downwards. I have found that cutting top to bottom like this helps you cut them as straight as possible.
- Cut lengthwise again to create quarters. You’ll end up with four “ribs” per corn.
- In a small bowl, melt the butter in a microwave for 1 minute, then add the olive oil and mix well.
- Brush the melted butter over the sweetcorn ribs until they are completely coated, then sprinkle with sea salt and lay flat on a lined baking tray.
- Pop into the oven for 30 minutes (turning after 15 minutes). Once the cooking time is up the corn should be lovely and golden.
- For a side dip, pour sour cream into a dish and mix through the chopped chives.
- Place the corn ribs on a platter, squeeze over the lime, scatter with chopped spring onions, coriander and chilli, and serve with the sour cream dip.
