Vegan New & Improved Corn Ribs BOSHTV

New and Improved Corn Ribs

  • Super simple
  • m
  • 11 ingredients

We broke TikTok recently with a banging recipe for vegan corn ribs - but we weren't ready to stop there. Despite the success we knew we could level these bad boys up, so we got back into the kitchen and went all out to create Corn Ribs 2.0. The latest iteration includes a smoky BBQ seasoning to give you that signature ribs taste, a punchy lime mayo to cut through - and some harissa to finish it all off. This is a summer vibe that will turn your plant-based BBQ into something truly special.

Serves: 2

Ingredients

For the ribs

  • 4 sweetcorn cobs

For the rub

  • 125ml olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp BBQ seasoning
  • sea salt flakes

For the mayo

  • 150g vegan mayo
  • juice of 1 lime (zest first)
  • pinch of salt

To serve

  • 100g toasted pine nuts
  • 2 tbsp harissa paste
  • lime zest
  • 2 tsp chilli flakes
  • 10g thinly sliced chives
  • pepper

Before you start

Preheat the oven to 190ºC, fan setting | Large baking tray | Small mixing bowl | Pastry brush | Rolling pin

Step 1

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, bashing down with a rolling pin - please seek help if needed.
  • Place the sweetcorn pieces onto a large baking tray.

Ingredients

  • 4 sweetcorn cobs

Step 2

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.

Ingredients

  • 125ml olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp BBQ seasoning
  • sea salt flakes

Step 3

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.

Step 4

While the sweetcorn cooks, make the lime mayo

  • Zest the lime (keeping the lime zest to one side until needed).
  • Mix the mayo and lime juice together in a small bowl.
  • Taste and season with salt.

Ingredients

  • 150g vegan mayo
  • juice of 1 lime (zest first)
  • pinch of salt

Step 5

Finish the ribs

  • Stack the corn onto a serving plate and dollop with some lime mayo and harissa paste.
  • Sprinkle with pine nuts, chives, pepper and red pepper/chilli flakes.

Ingredients

  • 100g toasted pine nuts
  • 2 tbsp harissa paste
  • lime zest
  • 2 tsp chilli flakes
  • 10g thinly sliced chives
  • pepper