Corn ribs with BBQ spice mix

These corn cob 'ribs' are a take on a street food snack, but make great party food too. Serve them up with a dairy-free creamy chipotle sauce for a fully vegetarian dish.

Corn ribs with BBQ spice mix. Credit: Freshly Picked with Simon Toohey

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 4 corn cobs
• 20 ml oil
• Lime wedges or halves, to serve

BBQ spice rub

• 1 tbsp brown sugar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1 lime, zested
• ½ tsp salt

Sauce

• 2 dried chipotle chilli
• 100 g dairy-free coconut yoghurt
• ½ bunch chives
• Salt

Instructions

1. Preheat the oven to 230°C (210°C fan-forced).
2. Cut the corn into 4 long strips: cut each cob in half length-ways, right through, then cut each piece in half again, also length-ways. This will give you 16 corn ribs.
3. Mix the rub ingredients together in a large bowl.
4. Brush the ribs with oil, and dust with the dry rub by placing the bis in the bowl and tossing. Place ribs in a single layer in a large oven tray and roast for 15 minutes or until roasted and slightly curled.
5. While the ribs are cooking, combine the sauce ingredients.
6. Serve on a plate with the sauce drizzled over the top or on the wide, along with wedges of lime and a dusting of the spice rub.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.