If you love corn, you'll adore these easy baked Corn Ribs. Fresh sweetcorn is quartered lengthways, seasoned and then roasted to tender perfection. Serve with a hit of salty cheese and you'll find your corn has gone next level!
Line a large baking sheet with parchment paper for easier clean up.
2 ears Corn
On a cutting board, with a large sharp knife, with a rocking motion, very carefully cut the corn in half lengthwise. Then cut it into quarters, until you have 8 long strips of corn.
1 tbsp Olive Oil | ½ tsp Sea Salt | ½ tsp Paprika | Black Pepper
Place riblets in a single layer on the baking tray, drizzle with olive oil and toss with the sea salt, paprika and black pepper, making sure each piece is coated.
Bake for between 25 and 30 minutes until corn is tender and the 'ribs' are starting to curl.
½ cup Mayonnaise | 1 tsp Sriracha | 1 tsp Honey | Sea Salt
While the corn is cooking, make the sriracha mayo by mixing together all the ingredients thoroughly in a small bowl.
2 tbsp Grated Parmesan or Vegetarian Alternative
Pull the corn out of the oven and scatter with the grated parmesan whilst still hot.
Serve hot with the sriracha mayo dip.
Video
Notes
The nutrition information provided relates only to the corn rips and does not include the dip.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.