Snacks
Mexican
MexicanCorn Ribs
Corn cobs quartered into curling 'ribs' and roasted or fried until charred. The tiers climb from a simple oven bake to deep-fried cobs with a chipotle-lime butter and crumbled cheese.
Vegetarian
Gluten-free
Nut-free
Better version
Fresh sweetcorn roasted hot with garlic butter and a squeeze of lime.
Per serving£1.20
Total cost£4.80
Time40 min
Ingredients for 4
- 3 fresh sweetcorn cobs
- 2 tbsp olive oil
- 1 lime , cut into wedges
- 1 handful fresh coriander , chopped
- salt , to taste
- Garlic butter
- 50 g salted butter , softened
- 2 cloves garlic , crushed
- 1 tsp smoked paprika
Method
- Heat the oven to 220C. Stand each cob upright and slice down to quarter it into ribs.
- Toss the ribs with olive oil and salt, then roast for 20 to 25 minutes until charred and curling.
- Mash the softened butter with crushed garlic and smoked paprika.
- Brush the hot ribs generously with the garlic butter.
- Scatter with coriander and serve with lime wedges to squeeze over.
Equipment
- baking tray
- sharp knife
- small bowl
The three ways, side by side
Budget
Oven-baked frozen corn cobs with melted butter and paprika.
Better
Fresh sweetcorn roasted hot with garlic butter and a squeeze of lime.
Ultimate
Deep-fried corn ribs with chipotle-lime butter, cotija and Tajin.
