CORN RIBS

Over roasted corn ribs are slices of corn on the cob cut lengthwise into rib like wedges, tossed in oil and seasonings, then roasted or charred until the kernels caramelise and crisp at the edges, giving a crunchy, smoky bite that’s part sweet, part charred savoury. They became a social media hit because they’re visually striking with deep golden char and sauce drips, simple to make at home, highly shareable as a novel twist on familiar corn, and they tick all the algorithmic boxes. They’re a great vegan number to whip up for mates coming over to watch the game, or a wonderful party starter for any BBQ.

CORN RIBS

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CORN RIBS 〰️

Time: 40 minutes

Serves: 4-6, as a starter

Preheat oven to 200 degrees Celsius

2 whole corn, peeled

Being VERY CAREFUL chop your corn into eights (half and then quartered). You’ll need a heavy knife or machete, and I used the a heavy tool to hammer it through. Place in large bowl.

Marinade

2 tbl sp paprika

1 tbl sp gr cumin

1 tbl sp chilli powder

solid pinch sea salt

enough olive oil to create and oily marinade (loose enough to brush)

Mix all marinade ingredients in a bowl until homogenous and oily. Pour over your corn and massage the marinade into your kernels.

Line a tray with baking paper. Position your corn ribs, kernels facing up and brush on all the extra marinade onto them. Pop into your oven for 25-30 minutes (taking it out at the 15 minutes to rebrush your marinade from the tray onto the kernels). You’ll know your corn ribs are done when they’ve curled and begun to seperate.

Yogurt Dipping Sauce

1/2 lime, juice

1 cup greek yogurt

1 handful coriander leaves, finely chopped

Sea salt, to taste

Whilst your ribs cook lime juice, yogurt and coriander in a bowl and mix together with a spoon. Season with salt to your taste, you can go quite heavy to balance the acidity. Place in fridge until ribs are ready. Eat your corn ribs, dunked into the yogurt dipping sauce.