Print

Sweetcorn Ribs

Sweetcorn Ribs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sweetcorn ribs are a fun and flavorful twist on classic corn on the cob. Coated with smoky paprika, thyme, and a zesty lime-chili dressing, these ribs are crispy, tangy, and perfect for any occasion. Their unique curled shape makes them as delightful to look at as they are to eat!

Ingredients

Scale

For the Corn Ribs:

  • 2 fresh corn cobs (cut into 4 strips each)
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • Pinch of dried thyme

For the Lime and Chili Dressing:

  • ½ red onion, finely diced
  • ½ red chili, finely chopped (adjust to taste)
  • Juice of ½ lime
  • 3 tablespoons olive oil
  • Salt and pepper, to taste
  • Handful of fresh parsley and basil, chopped

Instructions

  1. Prepare the Corn: Preheat your oven to 200ºC (fan). Using a sharp knife in a see-saw motion, carefully slice each corn cob into four lengthwise strips. Be cautious as the core is tough.
  2. Season the Corn Ribs: Place the corn strips on a baking tray. Brush them with olive oil and sprinkle smoked paprika, salt, pepper, and thyme evenly over all sides. Toss gently to coat.
  3. Bake the Corn Ribs: Bake in the preheated oven for 25 minutes. Flip the ribs halfway through to ensure even cooking. Bake for an additional 18–20 minutes until golden brown and slightly curled at the edges.
  4. Make the Dressing: While the corn is baking, mix red onion, chili, lime juice, olive oil, salt, pepper, parsley, and basil in a small bowl. Stir well to combine.
  5. Assemble and Serve: Once the corn ribs are done baking, drizzle the lime-chili dressing over them or serve it on the side as a dipping sauce. Enjoy warm!

Notes

Serving Suggestions: These sweetcorn ribs pair beautifully with grilled meats or plant-based mains like veggie burgers. Serve as an appetizer or a side dish at barbecues or casual dinners.

Tips & Tricks:

  • Use fresh corn for maximum sweetness and flavor. If cutting fresh corn is challenging, microwave the whole cob for 1–2 minutes to soften it slightly before slicing.
  • Taste-test your dressing before serving to adjust lime or chili levels based on your preference.

Storage & Reheating: Store leftovers in an airtight container in the fridge for up to two days. Reheat in an oven at 180ºC for about 8–10 minutes to restore crispiness. Avoid microwaving as it may make them soggy.

Find it online: https://mexicanrecipe.info/sweetcorn-ribs/