Corn Ribs
You may think you don't *need* a new way to eat corn, but let us make a case for these "ribs". After a quick trip to the oven, these spiced cobs get crispy on the outside and sweet and juicy on the inside. Plus, they're fun to eat!
The trickiest part of this recipe is cutting the corn. Laying the cob flat on the cutting board can lead to smashed kernels, so we prefer to cut the cob standing vertically, with the wider end sitting flat on the cutting board. Use a sharp chef's knife, and be sure to keep your fingers above the blade.
Not up for the knife skills? Try our sweet & spicy Bang Bang Corn instead!
Made these? Let us know how it went in the comment section below!
butter, melted
ground coriander
ground cumin
smoked paprika
clove garlic, grated
kosher salt
brown sugar (optional)
cayenne pepper (optional)
Freshly ground black pepper
ear corn, quartered lengthwise
Greek yogurt
lime juice
smoked paprika
Kosher salt
- Preheat oven to 375°. In a medium bowl, whisk to combine melted butter, coriander, cumin, paprika, garlic, salt, a few cranks for black pepper, and brown sugar and cayenne if using.
- Brush mixture all over the kernel-side of the corn pieces and place on a baking sheet. Bake 20 to 25 minutes, until corn is slightly curled and golden.
- Meanwhile, make dipping sauce: in a medium bowl, whisk together yogurt, lime juice, paprika, and salt.
- Serve corn ribs with dipping sauce on the side.
