BAKED CORN RIBS
These corn ribs are baked instead of fried, which means they are super easy to make. They are a great starter or snack to feed a hungry group of friends.
Prep Time 10 minutes
Cook Time 25 minutes
Servings 16 small ribs
Ingredients
- 2 corn on the cob
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp oregano
- sea salt & freshly ground black pepper
- to serve: fresh coriander
Instructions
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Preheat the oven to 170°c (fan assisted)/375°f/gas 5.
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Chop each corn on the cob in half to create two cobettes. Stand each cobette up on its end, then use a very sharp knife to cut right through the centre. Stand each half up onto its end, and again, cut right through the centre, to produce 4 corn ribs from each cobette. You should end up with 16 corn ribs in total.
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Combine the corn ribs with the olive oil, smoked paprika, garlic powder, oregano and a big pinch of salt and black pepper in a large bowl. Use your hands to give everything a good mix and massage the spices into the corn ribs.
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Transfer to a baking tray and bake for 25-30 minutes, until golden and crispy. Serve sprinkled with fresh coriander and with a dipping sauce of your choice – I love vegan harissa mayo with these.
Love corn? Try my Charred Corn & Avocado Salad next.
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