Description
Corn ribs are a fun and flavorful way to enjoy corn on the cob, cut into rib-like segments and seasoned with a smoky, garlicky spice blend. This recipe highlights a crispy, tender texture with the rich depth of smoked paprika and garlic, perfect as a unique side dish or appetizer.
Ingredients
Scale
Corn Ribs
- 4 whole corn cobs
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp garlic powder
- 2 1/2 tsp smoked paprika (or ordinary paprika), plus more for garnish if desired
- 2 tsp cooking/kosher salt
- 2 tsp black pepper
Butter Garlic Sauce
- 50g (3 tbsp) unsalted butter
- 1 garlic clove, finely minced
Garnish
- 2 tbsp parsley or coriander/cilantro, roughly chopped (optional)
Instructions
- Cut the Corn into Ribs: Start by cutting each whole corn cob into 4 equal segments lengthwise to create ‘ribs’ that resemble spare ribs. This shape allows for more surface area to get crispy and carry the seasoning.
- Season the Corn Ribs: In a large bowl, mix the olive oil, garlic powder, smoked paprika, salt, and black pepper. Toss the corn ribs gently in this mixture ensuring each rib is well coated in the spice blend for maximum flavor.
- Cook the Corn Ribs: Preheat your oven to 200°C (400°F). Place the seasoned corn ribs upright on a baking tray lined with parchment paper or a wire rack, allowing heat to circulate evenly. Roast for about 20-25 minutes, turning halfway through, until they are tender and slightly crispy on the edges.
- Prepare Garlic Butter Sauce: While the corn cooks, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant but not browned. Remove from heat.
- Brush and Garnish: Once the corn ribs are cooked, immediately brush them generously with the garlic butter sauce to add richness and moisture. Sprinkle chopped parsley or coriander and a bit more smoked paprika for extra color and flavor if desired.
- Serve Warm: Serve the corn ribs hot as a delicious appetizer or side dish. They pair wonderfully with grilled meats or can be enjoyed on their own for a vegetarian treat.
Notes
- Cutting the corn lengthwise into ribs creates more surface area for the seasoning and crisping, making this preparation unique and delicious.
- Using smoked paprika adds a rich, smoky flavor but you can substitute with regular paprika if preferred.
- Brush the corn ribs with garlic butter immediately after roasting to infuse them with deep, aromatic flavor.
- Serve these ribs right away for the crispiest texture; they don’t hold well if left to sit too long.
- Oven roasting is recommended for even cooking, but you could also grill the ribs for a charred variation.
