Summer means barbecue style snacks, and these corn ribs were too tasty not to share. My brother helped cut most of the corn, which is the tricky part.
The masala is a standard Indian mix of chilli powder, amchur, coriander powder, roasted jeera and hing in olive oil. Roasting in the oven brings out a lovely smoky flavour.
Masala Corn Ribs
Quick Details
Serves: 3
Roasting time: 20 to 30 minutes
Diet: Vegetarian
Serves: 3
Roasting time: 20 to 30 minutes
Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 1/2 teaspoons red chilli powder
- 1 teaspoon raw mango powder
- 2 teaspoons coriander powder
- 1 teaspoon roasted jeera powder
- 1 teaspoon hing
- 1 teaspoon salt
- 3 corn cobs dehusked, slim Indian corn preferred
Instructions
- Make the masala. Mix the olive oil, chilli powder, raw mango powder, coriander powder, jeera powder, hing and salt.
- Cut the corn. Halve each cob, then carefully cut into quarters lengthwise.
- Coat. Coat the corn well with the masala.
- Roast. Place on a foil lined grill pan and bake at 200°C for 20 to 30 minutes until browned.
- Serve. Brush with a little more masala and serve hot.
Video
Tips for the Best Masala Corn Ribs
- Buy slimmer Indian style corn. The core is much thinner and easier to cut than American sweet corn.
- Halve the cob first, then cut into quarters with a gentle see saw motion.
- Line the tray with foil for easy cleanup.
- Brush on a little more masala after roasting.
Frequently Asked Questions
Can I air fry them?
Yes. Air fry at 200°C for 15 to 18 minutes.
Can I use butter instead of oil?
Yes. Melted butter makes them richer.
Make these on a summer evening and tell me how they turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
