Corn Ribs with Tomato Salsa
These Corn Ribs went extremely popular on social media and I can see why! They’re perfect for an appetiser, a side dish or a snack, and they taste absolutely delicious with Tomato Salsa.
How to make these delicious Corn Ribs?
This is really straight-forward recipe – actually the most difficult part is cutting corn cobs! You will need a really sharp knife, so please be careful. Once you done with cutting cobs into 4, line them on the baking tray, brush with olive oil and seasonings mixture, then bake in the oven for about 25-30 minutes and that’s it!
I was actually really surprise how nice these corn ribs taste! A little bit smoky and crispy on the outside, really juicy in the inside. Paired with tomato salsa make delicious vegan meal or snack! If you love veggie snacks you may also enjoy courgette crisps and crispy smashed potatoes!
This recipe makes 1 large or 2 smaller servings.
Please let me know how your Corn Ribs turn out in the comments! I love hearing from you.
Corn Ribs with Tomato SalsaCourse: Lunch, Snacks, SidesDifficulty: Easy
- Corn Ribs:
2 sweetcorn cobs
100 ml extra virgin olive oil
Herbs and spices: 1 tsp oregano, 2 tsp smoked paprika, 1/4 tsp salt, 1/4 tsp ground black pepper, pinch cayenne pepper
- Tomato Salsa:
2 large vine tomatoes, finely chopped
1/2 red chilli pepper, finely chopped
handful fresh coriander, finely chopped
1 clove garlic, finely chopped
1/4 red onion, finely chopped
1/2 lime, juiced
salt to taste
- Corn Ribs:
- To cut the corn into ribs, stand each cob vertically on a chopping board and use a large sharp knife and a rocking motion through the top to carefully cut through the centre. Then repeat with the same technique, cutting it in half again so you’re left with quarters.
- In a small bowl, mix together the olive oil, oregano, smoked paprika, cayenne pepper, salt and black pepper. Brush this over the pieces of corn so all the kernels are coated.
- Lay the corn on a lined baking tray and bake for 25-30 minutes at 2000C. Check half way through and turn, checking to see they are cooking evenly. Brush with leftover olive oil mixture.
- Tomato Salsa:
- Combine the tomatoes, red onion, garlic, red onion, lime juice, and coriander in a bowl. Add pinch of salt. Stir, then refrigerate until ready to serve.
- When corn ribs are ready to serve, place them on a plate, then spoon tomato salsa on top. Enjoy!
- To achieve smoky and crispy ribs turn on grill setting and bake corn for about 3 additional minutes.
- Please be careful chopping the corn. If you’re nervous about it, then skip this one – don’t worry, the whole corn on the cob will taste just as good with the same seasonings! Alternatively, chop the cobs in half first – the ‘shorter’ pieces will be easier to chop while standing vertical on the surface.
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