Corn Ribs with Chipotle Mayo

Serves 2

These corn ribs are my new favourite snack and side dish. I inhaled them the first time I made them and haven’t been able to get them out of my head since. Whilst they’re not meant to taste like your typical BBQ ribs, they definitely replicate the experience and are incredibly satisfying and enjoyable to eat.

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2 Sweetcorn Cobs
1/2 Tsp of Garlic Powder
1/2 Tsp of Smoked Paprika
1/2 Tsp of Cumin
1/2 Tsp of Dried Oregano
2 Tbsp of Mayonnaise
1 Tbsp of Chipotle Sauce - I used @conchitaschipotle
1 Lime
25g of Feta
Small Bunch of Coriander
Olive Oil
Salt

Preheat the oven to 200C.

Carefully cut the corn in half, slicing down the length of the corn on a flat base. This can be pretty difficult, so be careful.

Place the halves flat side down, then cut them in half again, lengthways, to create your ribs. Don’t worry if some parts break into smaller pieces during the process, bake them anyway and just watch that they don’t burn.

Add 4 Tbsp of olive oil into a small bowl with the garlic powder, smoked paprika, cumin, dried oregano and a generous pinch of salt. Stir to combine.

Place the ribs onto a baking tray and brush with the marinade. Bake the ribs until they’re cooked and crispy, with a slight curl, about 20 minutes.

Meanwhile, combine the mayo and chipotle sauce in a small bowl. Add the juice of half the lime and grate in a pinch of lime zest. Stir to combine and season to taste.

Serve the corn ribs with the chipotle mayo and the remaining lime. Crumble the feta over the top and sprinkle the coriander to garnish.