Spicy corn ribs are a tasty appetiser or side that looks like ribs, but it is not ribs. It is a delicious finger-licking dish perfect for fulfilling your plant-based rib need. Tasty and quick to make, it can be as spicy as you like, with a hint of garlic and cumin for extra flavour. The secret is in the marinade.
Spicy corn ribs are utterly perfect. Cook it on the grill, oven or barbeque for a seamless flavoursome corn rib. Pair it with a fresh sauce made of sour cream and lime or BBQ sauce serve it with more Mexican-inspired dishes like our tasty enchiladas with tomato and spinach.
Ingredients
Makes 12 ribs. Prep time 5 minutes, and cooking time 35 minutes.
- 1 ½ tbsp paprika (smoked or sweet)
- 1tsp pepper
- ½ tsp cayenne pepper
- 1 clove of garlic
- Fresh chilli (optional)
- 50ml olive oil
- 2-3 corn on the cobs
Method
1 – Add chopped garlic, paprika, cayenne pepper, chilli, and pepper in a bowl. Pour the olive oil, mix well, and set aside.
2 – Drop the corn in salty boiling water and cook it for 10 minutes until the core of the cob is cooked. Drain it and cut it.
3 – Cut the cobs lengthwise to get long thin wedges. Place the wedges in an oven tray and spread them over the marinade. Bake at 200-220°C for at least 20 minutes until the corn looks toasted. Enjoy these spicy corn ribs with fresh lime juice and sour cream or BBQ sauce.
Tips
- Cook the cob thoroughly so you can seamlessly cut it through to make the wedges.
- The marinade should cover the corn well. The harder part of the cob can be left plain.
