Sweetcorn ribs is a great way of cooking and eating corn on the cob at home! Quartering a whole corn on the cob, season them and simply baking them and finish it all off with a tahini drizzle!
Tahini & Chilli Sweetcorn Ribs
Sweetcorn ribs is a great way of cooking and eating corn on the cob at home! Quartering a whole corn on the cob, season them and simply baking them and finish it all off with a tahini drizzle!
Ingredients
- 2 Corn on the cobs
- 2 tbsp Olive oil
- 1 tsp Garlic granules
- ½ tsp Cayenne pepper
- 1 tsp Smoked Paprika
- ½ tsp Chilli flakes
- Handful of coriander, for garnish
- 1 Red & Green chilli, for garnish
Tahini Dressing
- 60 g Tahini
- 3 tbsp Water
- ½ Lemon, juice
- 2 tbsp Extra virgin olive oil
- 1 tbsp Honey
- Pinch of sea salt
Instructions
- Cut the corn into ribs, stand each cob vertically on a chopping board and use a large sharp knife and a rolling pin and tapping on the back of the knife carefully cut through the centre. Then repeat with the same technique, cutting it in half again so you're left with quarters.
- Mix the olive oil with the garlic granules, cayenne pepper, chilli flakes and smoked paprika. Brush the seasoned oil over the sweetcorn.
- Bake in the oven at 180°C for 25-30 minutes
- Meanwhile, prepare the garnishes by finelly slicing the red and green chillies and finely slicing the corriander.
- To make the tahini dressing, mix all of the ingredients in a bowl.
- Serve the sweetcorn ribs on a plate, drizzle over the tahini dressing and garnish with corriander and chilli slices.