A simple summer side with BBQ flavour
Today, I picked my first corn from the allotment! This is a massive achievement this year! Locally, we have a hosepipe ban and we are officially in drought. Yes, we can use a watering can and we can still water our crops, but this has a much wider impact on the wildlife too. I am aware of two other allotment plot holders on my field who have had either foxes or muntjac deer eat all their corn. The birds are struggling to find enough food because the ground is so hard, and they are having to adapt their diet to find what they can. In plant terms, this means seeds are being taken out of the soil and eaten. Obviously, when you’re planting, you loosen the soil, and those birds are clever. They watch what you’re doing!
Last week, I actually had a robin walk between my legs to grab something it had spotted as I turned the soil over!
So… it was a great achievement to have picked some corn today! Fresh corn doesn’t need much doing to it. You can boil it, steam it or cook it on the barbecue, then eat it straight from the cob with a little vegan butter and seasoning. I often add some fresh mint to the water when boiling too.
There are plenty of other ways to enjoy it though, particularly if you’ve got several ears of corn to use. It works beautifully in salads, soups, fritters, salsas and plenty of other summer dishes.
I have previously experimented with corn ribs and decided to try a differnt method this time. Although slightly trickier to make in that you have to be delicate with them, these are my preferred option as you can eat the whole rib!
The Corn Ribs Recipe
The idea is simply to boil or steam the fresh corn-on-the-cob first, let it cool enough to handle, then carefully cut strips of kernels from the cob. This worked so much better than I expected and you quickly get several strips from one cob. Once you have your strips, you coat them in your favourite barbecue sauce – sweet, smoky, spicy – as much or as little as you like. You can add extra flavouring too – garlic granules, paprika, salt, pepper… anything which will enhance the flavour. Alternatively, skip the ready made sauce and just cover the strips in your favourite spices.
All that is then left to do is to cook them. Baking them in a medium hot oven works best to keep the sauce intact but an air fryer also makes great corn ribs. You can also cook these in a non-stick pan over a low heat until the sauce is deliciously caramelised. Just choose the best option for you on any given day.
Sticky pkant-based ribs of corn.
- Fresh corn on the cob (1/2 to 1 per person)
- Your favourite BBQ sauce (1-3 tablespoons per corn)
- *Garlic granules, paprika, salt, pepper or other seasonings, optional (pinch or so)
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Cook the corn: Bring a pan of water to the boil, add a pinch of salt if you wish, and cook the corn until tender. Depending on the size of the cobs, this should take 5-10 minutes. Alternatively, steam the corn. Allow it to cool enough to handle.
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Make the ribs: Stand the cob upright (larger end down) on a sturdy chopping board. Using a sharp knife at about a 45-degree angle, carefully cut down through the kernels towards the centre of the cob. Apply firm pressure and cut as deeply as you can towards the core, keeping the strip of kernels together. Continue around the cob until you have several ribs. Don't worry if you get a few loose kernels along the way!
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Add the sauce: Coat the corn ribs generously on both sides with your favourite barbecue sauce. Add any extra seasonings you like, either before or after adding the sauce. Handle the ribs gently as they can break apart once cut.
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Cook: Place the corn ribs on a lined baking tray and cook at Gas Mark 6 (400f / 200c ) for 15-20 minutes, turning halfway through, until the sauce is sticky and caramelised and the edges are slightly charred. You can also cook them on the barbecue, in an air fryer or in a non-stick frying pan. Handle the ribs gently when turning or transferring them.
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Enjoy!
What do I need?
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Serving
These corn ribs make a great summer side dish and would be perfect alongside a barbecue, salad or other seasonal vegetables.
Serve on their own, with a saide of dipping sauce or even sprinkled with nutritional yeast, grated cheese or crumbled tofeta.
You could also make these part of a bigger plant-based meal, serving them with your favourite grain or potatoes, maybe with a dish such as veggie burgers or spiced tofu as the main.
Storing
If you have any leftover corn ribs, allow them to cool and store them in an airtight container in the fridge.
They can be reheated in the air fryer, oven or frying pan until hot – or try them cold just as they are!
Sharing
If you are planning to make some corn ribs, I’d love to know what you think! Do you have a favourite sauce to use? Will you add any extra flavourings? If you grow your own corn, I’d also love to know how you’re getting on with it this year!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon,
Laurena x
I was about to look up ‘robin walk’ lol🙈
I grew up eating corn on the cob always grilled (never boiled), butter/marg and salt (maybe black pepper).You probably can’t get much simpler than that haha
The crumbled tofeta sounds like a nice addition 😋
Eva that did make me giggle! I almost posted a photo of ‘my’ robin! She has 3 babies and makes sure they all get some food whils she stands guard! Grilled as in like barbecued? They do that at the roadside in Morocco – so very very tasty just with salt. Love tofeta!
Grilled as in ‘broiled’ lol
Yes, I remember the sweetcorn vendor in Paphos, too😋