Corn Ribs!
You may have seen corn ribs on menus recently and wondered what they are and if they are worth it? Well, let me tell you, this is definitely a superior way to cook corn! The extra preparation to make these is totally worth the effort and I recommend you go get some corn right now! As with most recipes you’ll find on here, you can of course customise them to your taste, but I would try and make them as close to these as possible the first time!
Corn rib recipe
Your main ingredient is corn on the cob. You can only make these with this type of corn. You then need lots of spice and seasoning, ideally including smoked paprika and garlic. Have a look at the recipe.
Delicious spiced corn on the cob strips
- 2 cobs whole sweetcorn
- splash of olive oil (easier in a spray bottle)
- 1/2 teaspoon smoked paprika (or use regular paprika or Cajun spice)
- 1/2 teaspoon garlic granules
- pinch of ground black pepper
- pinch of salt (Maldon sea salt or Pink Himalayan)
- *sprinkle of red chilli flakes (optional)
Strip any outer leaves from the corn on the cob and trim any stalks. Put the corn (whole) in a large pan of boiling water and cook for 5-7 minutes. Make sure the corn is either covered with water or you use tongs to turn it whilst cooking.
Drain the water from the pan and allow the corn to cool slightly. Put the oven on at Gas Mark 6 (400f / 200c). Get your remaining ingredients ready.
Put the cobs on a chopping board and using a big knife, very carefully cut the cob in half lengthways. Depending on the size of the cobs, cut each half into 2 or 3 pieces (so each cob becomes 4 or 6 long strips). Repeat with the other cob.
Lay the corn strips on a baking tray and spray (or rub) with a bit of oil. Sprinkle over the smoked paprika, garlic, pepper and salt (& chilli flakes if using) then spray again with oil (or drizzle oil over the spices).
Bake (Gas Mark 6 / 400f / 200c ) for 10-15 minutes until they look done!
Eat your ribs off the cob!
Enjoy!
What do I need?
Hopefully you have everything you need (except the corn)! to make these. If not, (or you just like what you see) here are a few items useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Serve your corn ribs with anything you like! They go well on the side of a burger, as a starter, with a barbecue, or even to accompany a roast!
Storing
These will store for a couple of days in the fridge although they are best eaten fresh. They are however tasty cold too!
Sharing
Are you a ‘these are too good to share’ type of person, or are you more of a ‘oh my gosh these are so good, look what I made, you have to try them’ person? Whichever you are, these corn ribs are sure to get one of those reactions!
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 Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
Hi Laurena, I think I tried these ‘ribs’ about 5 years ago- I’d completely forgotten about it! Nice flavour combo☺️ I usually just grill a whole cob with margarine and black pepper like a plain Jane hehe
Eva, butter and black pepper is great for regular corn… these ribs are so good (I might have just made another batch)!
This is a great recipe
Thanks Shilpa, have you tried it, or anything similar?