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!
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
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Recipe:
Simon Toohey
Directions:
1Preheat the oven to 210°C fan forced.
2Cut the whole corn cobs length-ways in halves, then in halves again, so each cob becomes 4 long strips.
3Mix the rub ingredients together in a large bowl.
4Paint 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.
5Meanwhile, mix all the sauce ingredients together in a small bowl.
6Plate 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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