New and Improved Corn Ribs — a plant-based American recipe by BOSH!
Jump to recipeMore American recipes →More Sides recipes →

New and Improved Corn Ribs

Corn ribs are one of those things we genuinely could not believe worked as well as they do the first time we made them. The corn curls up in the oven, gets all smoky and caramelised at the edges, and suddenly you've got something that feels properly fun to eat. We've tweaked this recipe a fair few times now and this version is the one we keep coming back to, with that smoky paprika rub doing serious work. Whether you're making these as a BBQ side, a starter, or just a snack because it's Tuesday and you deserve something good, trust us, make these tonight.

0
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Rolling pin
  • Small bowls (×2)
  • Microplane or fine grater (for lime zest)

Ingredients

  • 4 sweetcorn cobs
  • 125ml olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp BBQ seasoning
  • sea salt flakes
  • 150g vegan mayo
  • juice of 1 lime (zest first)
  • pinch of salt
  • 100g toasted pine nuts
  • 2 tbsp harissa paste
  • lime zest
  • 2 tsp chilli flakes
  • 10g thinly sliced chives
  • pepper

Method

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.
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.
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.
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.
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.

Tips & Variations

  • Getting the cut right: This is genuinely the trickiest bit of the whole recipe. Start at the top of the corn and use a sharp, heavy knife, then bash down with a rolling pin if you need to. Please ask someone to hold the board steady, we learned that the hard way.
  • Amp up the smoke: If you've got it, a little chipotle powder mixed into the rub alongside the smoked paprika takes things to another level. Henry always chucks a bit in when no one's looking.
  • Serve with something creamy: These are brilliant alongside a cool, tangy dip. We love them with a simple vegan mayo spiked with lime juice and a pinch of cayenne, it balances the smoke perfectly.

Why This Works

The trick is getting that rub into every crevice of the corn before it goes in the oven. As the corn cooks, it curls up and creates these brilliant little charred pockets that hold all that smoky, spiced oil. Don't be tempted to skip the rolling pin bash when you're cutting, it really does make the whole process easier and means you get cleaner pieces that cook more evenly.