Corn Ribs

Making Corn Ribs Ahead

Best eaten hot from the oven. Leftovers keep in the fridge for up to 2 days and can be reheated in a hot oven for 8 minutes.

How to Make Corn Ribs

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 425°F (200°C / 390°F fan) and line 2 large baking trays with baking parchment.

   Mark done

2. Cut each cob in half crosswise. Stand each half upright on its flat end on a board set over a damp cloth. Holding the top steady, cut down through the kernels and the core with a large sharp knife to make 4 long strips. You should have 32 ribs.

   Mark done

3. Toss the ribs with the oil, paprika, garlic granules, salt and cayenne in a large bowl. Spread them in a single layer on the trays, kernels up.

   Mark done

4. Roast for 25 to 30 minutes, turning them once, until the kernels are golden and the ribs have curled.

   Mark done Start 25 min timer

5. Brush the ribs with the melted butter, scatter with the Parmesan and coriander and serve at once with lime wedges.

   Mark done

Tips for Success

• Cut the cobs in half before slicing so they stand flat and steady. Keep your fingers clear of the blade and work slowly.
• Lay the ribs kernels up and in one layer. Overlapping ribs steam instead of roast, and they will not curl.
• Choose fresh, plump corn. Old cobs have dry kernels that shrivel in the oven and turn tough.

What to Put Next to It

Grilled chicken · Lime wedges · Cold lager

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Quick Answers

Corn Ribs Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.