Corn Ribs
Corn ribs are one of those things we make whenever we want to genuinely impress people without spending hours in the kitchen. There's something almost magical about the way the sweetcorn curls up in the oven, going all smoky and caramelised at the edges. The smoked paprika and BBQ rub gets right into every bit of the corn, and the result is sticky, juicy, and completely addictive. Honestly, we've served these at barbecues and dinner parties and people never believe they're just sweetcorn. Make these tonight and watch them disappear.
Before You Start
- Preheat oven to 200°C
- Large baking tray
- Small bowls (x2)
- Soak sweetcorn kernels in water for 30 minutes before halving
Ingredients
- 2 sweetcorn kernals
- 5 tbsp olive oil
- 2 tsp smoked paprika
- 3 tsp BBQ seasoning
- 1 pinch of flaky sea salt
- 150g plant-based mayonnaise
- 2 tbsp Sriracha
- 1 lime
- Pinch of salt
- plant-based parmesan
- Pinch of chilli flakes
- Pinch of chopped chives
Method
Make the ribs
- Halve the corn kernels down the middle, lengthways, then again so you have 4 pieces of sweetcorn for each piece - this is usually easiest starting at the top and cutting the whole way down - please seek help if needed
- Place the sweetcorn pieces onto a large baking tray
Make the rub
- Mix the olive oil, smoked paprika and BBQ seasoning together in a small bowl
- Brush the rub over the sweetcorn pieces until they are completely coated and sprinkle with sea salt
Cook the ribs
- Place the ribs in the oven for 30-35 minutes, or until the corn pieces have curled up and become golden on the outside
While the sweetcorn cooks, make the sriracha mayo
- Mix all of the ingredients together in a small bowl
- Taste and season with salt
Finish the ribs
- Place the corn onto a serving plate and sprinkle with vegan parmesan, chilli flakes and chopped chives
- Serve the mayo in a small bowl alongside the sweetcorn
Tips & Variations
- Getting the cut right: We know the halving step sounds a bit daunting, and honestly the first time we tried it we nearly gave up. A sharp, sturdy knife is your best friend here. If it feels tricky, ask someone to hold the corn steady while you cut.
- Rub it in properly: Don't just brush the rub on top. Really work it into the sides and edges of each piece so every bite is packed with flavour. The more coverage you get, the better the caramelisation.
- Serve with a dipping sauce: These are great on their own but absolutely brilliant with a garlic mayo or a chipotle dip on the side. We usually throw one together while the corn is in the oven.
Why This Works
The trick here is getting those cuts right. Quartering the corn lengthways gives you more surface area for that BBQ rub to cling to, and it's what makes them curl up so satisfyingly in the oven. The smoked paprika does a lot of heavy lifting flavour-wise, so don't skimp on it. Trust us on this one.