Corn on the cob might be the stuff of summer BBQs, but let’s be honest – summer’s long gone down here (in NZ). The last of the fresh corn is getting cooked indoors, likely with a jersey on. These oven-baked corn ribs are my way of holding onto that sunshine flavour. Their curled-up edges go crispy in the heat and grab onto every bit of spiced rub you throw at them. Dunked in vegan mayo, maybe a hit of chilli salsa on the side, they’re the kind of snack you can share around – or plate up next to something bigger.
Serve: 1 corn cob per person or 1/2 as a side dish
Corn Ribs with Spiced Rub
Ingredients
- 2 cobs fresh corn
- 1 tbsp oil of choice (or vegetable stock for oil-free option)
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground black pepper
Method
Preheat oven to 200ºC fan bake.
I’ve tried a few ways of cuttings cobs into ribs and it is easier with garden fresh corn (the husk is softer).
Cut the cobs in half then stand it them up vertically with the wider part on the cutting board. Chop downwards to half, then chop those halves into quarters. You get 8 ribs per cob.
Prepare the spice rub by whisking all the seasonings and oil or vegetable stock together in a small bowl then brush the seasoning over the corn ribs.
Arrange the seasoned corn ribs on a lined baking tray and fan-bake for 20 to 30 minutes, depending on how crispy you want them.
Serve with your favourite plant-based mayonnaise or an oil-free chimichurri or a quick salsa or chopped herbs.
Like many of my favourite recipes, crispy corn ribs can be flavoured to suit your pantry and palette.
Mexican-inspired: Add cumin, a pinch of chilli powder and finish with lime juice and vegan feta-style cheese.
Smoky BBQ: Go heavier on smoked paprika, add a maple syrup or watermelon molasses and pinch of cayenne for heat.
Zesty herb: Swap out the garlic and onion powder for lemon zest and plenty of fresh herbs after cooking.
Cheesy flavour: Use a plant-based parmesan or nutritional yeast for a savoury, umami boost, or a dish of plant-based hollandaise for dunking on the side.
If you make this recipe, I’d love to hear how it goes! Drop a comment below or tag me if you share it and if you’re after more ideas like this, don’t forget to subscribe and follow along on Instagram.
