BBQ Corn ‘Ribs’ with Chipotle Dipping Sauce Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Entertaining
Snacks
Deliciously sweet & savoury, unique, and super quick to make — These corn ‘ribs’ are fabulous for parties or barbeques — and the kids will love ’em too!
You will need
Serves 4
- 4 corn cobs, shucked
- 20ml extra virgin olive oil
BBQ spice rub
- 1 tablespoon brown sugar
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon coriander powder
- 1 lime, zest
- 1/2 teaspoon salt
Dipping sauce
- 2 chipotle chillies (dried, or adobo-soaked), finely diced
- 100g plain coconut yoghurt
- 1 tablespoon finely chopped fresh chives
- Salt, to taste
To serve
- Lime, cut into wedges
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 210°C fan forced.
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Step 2
Cut the whole corn cobs length-ways in halves, then in halves again, so each cob becomes 4 long strips.
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Step 3
Mix the rub ingredients together in a large bowl.
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Step 4
Paint each corn strip with oil, and coat with the dry rub. Place in the oven and roast for 15 minutes or until curled up and roasted.
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Step 5
Meanwhile, mix all the sauce ingredients together in a small bowl.
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Step 6
Plate up the corn ribs and squeeze a wedge of lime over top and dust with any remaining spice rub. Serve with dipping sauce alongside it, or drizzled over all the corn :) Eat your tasty corn straight off the cob!
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Recipe: Simon Toohey
