Skinnymixer’s Corn Ribs are freaking amazing and are the perfect side to have with some of our recipes in SkinnyAmerica especially the Brisket Burnt Ends.
While we prepare for the release of our SkinnyAmerica cookbook, we thought you might like to snack on these finger licking good Corn Ribs – bursting with flavour with every bite!
What on earth are Corn Ribs?
Corn ribs are corn cut lengthways into quarters or eighths, so that when they cook and curl a little they look a little bit like ribs. Once they curl a little, the seasoning has a chance to get in between each kernel, meaning we can packed extra flavour into each bite.
They are 100% vegetarian and you can still cook this recipe without cutting the corn into ribs.
You can cook them:
- on the BBQ, just keep turning until nicely charred
- in the air fryer or oven
- frypan – give the pan an oil and keep turning until nicely charred
If you don’t have a sharp knife and don’t feel confident cutting them, we recommend just leaving them whole.
These corn ribs are so fast to cook, the most difficult part is cutting them – so make sure you watch our how to cut corn ribs video or you can leave them whole.
What you will need:
How to Cut Corn Ribs
It is much easier, and safer to cut the corn in half before turning it in to ribs.
This provides a stable work edge and the pieces of corn will be shorter to work with too. I don’t recommend trying to turn whole corn cobs in to ribs unless you have a very sharp knife and are confident in the kitchen.
Start out by stripping the corn of husks and silks. Cut each corn cob in to two whole halves.
Take 1 half and with the cut side down, lay it vertical. Place your knife in the centre, and using the palm of your hand, carefully bang the knife downwards – splitting the cob in two. Take one quarter, lay it cut side down and split in to two. Repeat for remaining cobs.
Ingredients
- 750 g corn cobs - (3 whole corn cobs)
Sauce
- 50 g mayonnaise
- 10 g Franks Original Red Hot Sauce
Marinade
- 1 tsp cumin powder
- 1 tsp dried oregano leaves
- 1 tsp salt
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chilli powder
- zest of 1/2 a lime
- 40 g light tasting olive oil
- Lime wedges
- 1 small handful fresh coriander leaves - chopped
Instructions
- Watch the how to cut corn ribs video to see how. Carefully cut corn cobs in half. Take 1 half and stand it up on your chopping board. Using the palm of your hand to gently bang down on the knife to cut the corn in half lengthways. Take a piece and lay it flat to make it easier to cut in half lengthways again. Repeat the process until all the corn is turned into long ribs.
- Combine marinade ingredients in a bowl or add to thermo cooker to mix for 10 sec/speed 3/MC on.
- Brush corn ribs with mixture.
- Cook in the air fryer on 180°C for 15 min, oven on 200°C for 20 min or until charred. Or simply grill on the BBQ or in a pan until nicely charred.
- Combine mayonnaise and hot sauce.
- Brush mayo/sauce combination over cooked corn.
- Squeeze fresh lime juice and grate cheese over corn and garnish with roughly chopped coriander.
and then