Corn Ribs recipe
Let us build a case for these “ribs” even though you might feel that you don’t need a new method to consume corn. These seasoned cobs are crispy on the outside and sweet and juicy on the inside after a brief trip to the oven. They’re also entertaining to eat!
Cutting the corn is the most challenging step in this recipe. We like to cut the corn standing upright, with the wider end sitting level on the cutting board, while laying the cob flat on the board can result in squashed kernels. Make sure you use a chef’s knife that is sharp and to keep your fingertips away from the blade.
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INGREDIENTS
FOR THE CORN
- 1 tbsp. butter, melted
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika
- 1 clove garlic, grated
- 1/4 tsp. kosher salt
- 1/4 tsp. brown sugar (optional)
- 1/8 tsp. cayenne pepper (optional)
- Freshly ground black pepper
- 1 ear corn, quartered lengthwise
FOR THE DIPPING SAUCE
- 1/4 c. Greek yogurt
- 1 tbsp. lime juice
- 1/2 tsp. smoked paprika
- Kosher salt
DIRECTIONS
- Set the oven to 375 degrees. Melted butter, coriander, cumin, paprika, garlic, salt, a few turns of black pepper, and brown sugar, if using, should all be combined in a medium bowl.
- Corn pieces should be placed on a baking sheet with the mixture brushed all over the side with the kernels. Bake for 20 to 25 minutes, or until brown and slightly curled.
- Make the dipping sauce in the meantime by combining the yoghurt, lime juice, paprika, and salt in a medium bowl.
- Corn ribs should be served with dipping sauce on the side.
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