Sweet Corn “Ribs”
Satisfy your cravings with Sweet Corn 'Ribs.' Shucked corn ears are seasoned with olive oil, sea salt, paprika, and parmesan, then roasted to perfection. Paired with a zesty dip of Greek yogurt, sriracha, honey, and tajin, this dish is a deliciously unique snack or side.
Ingredients
For the Corn
- 2 ears corn – shucked
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp paprika
- 1/4 tsp tajin – optional
- Black pepper – to taste
- 2 tbsp grated parmesan
For the Dip
- ½ cup Greek yogurt
- 1 tsp sriracha
- 1 tsp honey
- 1 tsp tajin – optional
- Sea salt – to taste
Directions
- Preheat the oven to 425ºF / 210ºC
- Line a large baking sheet with parchment paper for easier clean up.
- On a cutting board, with a large sharp knife, with a rocking motion, very carefully cut the corn in half lengthwise. Then cut it into quarters, until you have 8 long strips of corn.
- Place the “ribs” in a single layer on the baking tray, drizzle with olive oil and toss with the sea salt, paprika, tajin and black pepper, making sure each piece is coated.
- Bake for between 25 and 30 minutes until corn is tender and the “ribs” are starting to curl.
- While the corn is cooking, make the sriracha dip by mixing together all the ingredients thoroughly in a small bowl.
- Pull the corn out of the oven and scatter with the grated parmesan while it is still hot.
- Serve hot with the sriracha yogurt dip.
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