Corn ribs are better than corn on the cob, and honestly it is not even close. The cobs are boiled, split into ribs and roasted until they curl up and crisp.
Then they are dipped in melted butter mixed with peri peri seasoning. Spicy, buttery and perfect for a rainy day.
Peri Peri Corn Ribs
Quick Details
Serves: 3
Roasting time: 30 minutes
Diet: Vegetarian
Serves: 3
Roasting time: 30 minutes
Diet: Vegetarian
Ingredients
- 3 corn cobs shucked and snapped in half
- olive oil for roasting
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons peri peri seasoning plus more to dust
Instructions
- Boil. Boil the corn for 5 minutes, then cool for 6 to 8 minutes.
- Cut. Halve each piece, then carefully split it lengthwise into ribs.
- Roast. Place on a foil lined tray or grill rack with olive oil. Bake at 200°C for 30 minutes, or 250°C for extra crisp.
- Make the peri peri butter. Melt the butter with the peri peri seasoning, about 45 seconds in the microwave.
- Coat and serve. Dip the corn ribs in the butter, coat generously and dust with more peri peri. Serve hot.
Video
Tips for the Best Peri Peri Corn Ribs
- Let the boiled corn cool for 6 to 8 minutes before cutting. Warm cobs are easier to split than hot ones.
- Use a sharp, heavy knife and split carefully along the cob.
- Roast at 250°C if you want them extra crisp.
- Coat them generously and dust with extra peri peri.
Frequently Asked Questions
Can I air fry them?
Yes. Air fry at 200°C for 15 to 18 minutes.
What corn works best?
Sweet corn works well, and so does local corn if you like it chewier.
Make these on the next rainy day and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
