Recipe:
BBQ Corn ‘Ribs’ with Chipotle Dipping Sauce
Posted in Freshly Picked
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!
Prep:
5
mins
cook
15
mins
serves
4
Easy Peasy
You will need:
- 4 corn cobs, shucked
- 20ml oil
- 1 tablespoon brown sugar
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon coriander powder
- 1 lime, zest
- ½ teaspoon salt
- 2 chipotle chillies (dried, or adobo-soaked), finely diced
- 100g plain coconut yoghurt
- 1 tablespoon finely chopped fresh chives
- Salt, to taste
- Lime, cut into wedges
~
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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