BBQ Corn Ribs
Smoky baked corn ribs coated in BBQ spices and olive oil, served with a creamy spicy lime mayo dip and finished with parmesan, chives, and a fresh citrus squeeze for a bold street-food style snack.
Equipment
Ingredients
Corn Ribs
Corn on the cob (fresh)
3 piece
Extra virgin olive oil
60 ml
Smoked paprika
1 tsp
BBQ seasoning
3 tsp
Lime (fresh)
1 piece
Parmesan (grated)
2 tbsp
Chives (finely chopped)
2 tbsp
Spicy Mayo
Greek yoghurt (fresh)
1.5 tbsp
Mayonnaise
1 tbsp
Sriracha
1 tbsp
Lime (fresh)
0.5 tbsp
Instructions
Preheat oven
Pre-heat your oven to 190°C.
Prepare corn ribs
Cut the corn on the cob into quarters lengthwise.
Season corn ribs
Add 3 tbsp olive oil to a baking tray, followed by the corn ribs. Add BBQ seasoning and smoked paprika and mix with fingers until all coated.
Add oil drizzle
Flip the corn so that the corn is face up and finish with another drizzle of olive oil.
Bake corn ribs
Place into the oven for 40-45 minutes, until the corn is all cooked and slightly golden.
Make spicy mayo
In a bowl, mix the Greek yoghurt, mayonnaise, sriracha and lime juice.
Serve corn ribs
Serve the corn ribs in a bowl with the dip in a little bowl next to them. Squeeze around 1/4 lime juice on top and sprinkle on some parmesan and chives.
Original recipe
Storage
Best eaten fresh. Reheat to restore crispiness
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