The Coconuts Recipe Corner: Corn Ribs – your new favourite way with corn

 

Corn Ribs – your new favourite way with corn

BY:Nagi, PUBLISHED:14 June '23

https://www.recipetineats.com/corn-ribs/

Corn ribs are a top-notch eating experience!! Seasoned juicy corn kernels and garlic butter bursting in your mouth with every bite in a way you’ll never get with whole corn cobs. Epic app or side dish, ideal for the BBQ or make these in your oven!

Corn ribs

Named as such because of the rib-like shape and the manner in which it is eaten (like ribs!), corn ribs are apparently a food trend that went nuts a couple of years ago. I’m so unfashionable when it comes to anything – food, fashion, or otherwise – I didn’t even realise this was a trend until I started writing this post today and did my usual obligatory Google research!

Also, truthfully, I find most food trends disappoint. This one, however, did not!

What you need for corn ribs

Here’s what you need to make corn ribs. Firstly, corn. Yes, corn! 

Whole corn on the cob. At its prime in summer, albeit the mild climate here in Australia means we get good corn year round, and generally for very good value too.

AND FOR ALL THE FLAVOUR…

• Seasoning – smoked paprika (or plain), garlic powder, salt and pepper. For tossing the corn. There’s a generous amount for the amount of corn because so much of it gets stuck on the cut side of the corn! Trust me on this. You want a LOT of seasoning!

• Garlic and butter – for dousing at the end. Dream of all that butter seeping in between the kernels….

• Parsley, coriander/cilantro, chives or something else green finely chopped, for optional garnish.

Sauce for corn ribs

As I ranted on at the start, this method of cooking corn means the cobs soak up all the seasoned garlic butter, so there’s stacks of juicy flavour in every bite. So if you’re serving these hot and fresh, there is absolutely no need for sauce.

However! If you are a sauce person (I get it), or if you are making a huge pile of these ahead to serve as apps and want to pep them up a bit by providing a sauce, here are some sauce options:

• Creamy Sriracha Dipping sauce – (mayo + yogurt + sriracha or ketchup). The freshness of the yogurt pairs well with the buttery goodness and sweetness of the corn. Recipe is in the notes of the recipe card.

• Avocado Sauce – dead set perfect match with the seasoning on this corn! Also, corn plus avocado = 

• Plain ketchup or Aussie tomato sauce.

• Chipotle mayo – Blitz chipotle in adobo with sour cream + mayo. Add lime and salt to taste.

• Thousand Island / Marie Rose – recipes here.

• Ingredients

  • ▢4 whole corn cobs
  • ▢3 tbsp extra virgin olive oil
  • ▢2 tbsp parsley or coriander/cilantro , roughly chopped (optional garnish)

  SEASONING:

  • ▢1 1/2 tsp garlic powder
  • ▢2 1/2 tsp smoked paprika (or ordinary), plus more for garnish if desired
  • ▢2 tsp cooking/kosher salt
  • ▢2 tsp black pepper

  GARLIC BUTTER:

  • ▢50g/ 3 tbsp unsalted butter
  • ▢1 garlic clove , finely minced

  Instructions

  CORN CUTTING (NOTE 1 TIPS!):

  • Cut corn – Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters. My way: Bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.
  • Easiest method – Cut half length ribs. Shorter ribs = easier to cut. See note 2.

  COOKING:

  • BBQ (best!) or oven – Heat BBQ on high or oven 200°C/375°F (180°C fan).
  • Garlic butter – Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
  • Seasoning – mix in a small bowl.
  • Season corn – Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most will get stuck in the cob – tasty "bone" sucking!
  • BBQ – Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute.
  • Oven – Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
  • Butter it – Transfer corn back into the bowl. Pour over garlic butter and toss.
  • Serve – Pile onto plate, sprinkle with parsley then grab and eat like ribs! Optional pink sauce pictured in notes. Don't forget to suck all the seasoned garlic butter from the cob "bone" – it might be the best part. 

  Recipe Notes:

  1. Corn cutting safety notes! Put a wet cloth under the cutting board to make it non-slip. Use a sharp kitchen knife. If yours is blunt, don’t make this – it’s too risky. Make whole corn instead. Do NOT hold the corn upright with your hand under the knife. The knife jerks down fast when you cut down – you don’t want to lose a finger!

  Corn breakage? Doesn’t matter! Still delicious 

  2. Easier method – Cut shorter ribs. Lie the corn on its side and cut it in half to create 2 shorter pieces. Then stand upright and cut into quarters. Much easier than cutting full length corns!

  3. Pictured creamy Sriracha Sauce – 2 tsp sriracha + 1/4 cup each mayo + yogurt (or just yogurt) + pinch of salt.

  4. Leftovers will keep for 3 to 4 days in the fridge. Don’t think freezing is ideal, feel like there will be too much loss of quality.

For more directions watch the video

ENJOY!

The easiest way to open a Coconut is to whisper it a joke & it will crack up with laughter


Please Recommend this page and follow us

https://disqus.com/home/forum/the-coconut-whisperer/