These delicious corn ribs are packed with flavour. They’re crispy on the outside, juicy on the inside and are quick to make and can be served as an appetiser, snack, or side dish
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 318 |
| Fat | 13.4g |
| Saturates | 2.7g |
| Protein | 6.9g |
| Carbs | 47.5g |
| Sugars | 12.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat a grill or griddle pan to a medium-high heat.
Husk the corn and remove the silk. Rinse the corn under cold water and pat dry with a paper towel. Cut off the ends of the cobs so you have a flat base and top to cut through. Stand the corn up vertically, with the widest end on the surface. Carefully cut through the core, using a large sharp knife, rocking your knife back and forth. Cut each half in half again to make 4 ribs. Repeat this with the remaining corn cobs.
Brush the corn ribs with the olive oil and season with the salt. Place the ribs on the grill or griddle and grill, turning occasionally, until the kernels are tender and charred, approx. 10 minutes.
Meanwhile, prepare the bang bang sauce. Juice a lime. In a small bowl, combine the mayonnaise, sweet chilli sauce, Sriracha sauce and lime juice. Stir well until the ingredients are fully combined.
Once the corn is grilled, remove it from the grill and let it cool slightly. Place on a serving platter and drizzle the bang bang sauce over.
Finely grate the cheese over the corn ribs and top with coriander. Serve immediately with lime wedges.
