Imported from Instagram

BBQ Corn Ribs with Lime and Spicy Mayo Dip

Name: BBQ Corn Ribs with Lime and Spicy Mayo Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 3 servings
Cuisine: American
Ingredients: 3 Corn on the cob (Cut each cob into quarters lengthwise to make ribs; only the corn is eaten.); 4 tbsp Extra-virgin olive oil (Use 3 tbsp to coat the corn in the baking tray and the remainder for a final drizzle.); 1 tsp Smoked paprika; 3 tsp BBQ seasoning (The post names Fortnum's; also described as BBQ rub.); 1 Lime (Use about 1/4 of the lime for juice over the finished corn; the post also lists 1/2 tbsp lime juice for the dip.); 2.5 tbsp Parmesan (Source gives a range of 2–3 tbsp; midpoint used for the numeric quantity.); 2 tbsp Chives (Finely chopped.); 1.5 tbsp Greek yoghurt (The post names Yeo Valley.); 1 tbsp Mayonnaise (The post names Hellmann's.); 1 tbsp Sriracha; 0.5 tbsp Lime juice (For the dip.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Oven-baked corn ribs are coated in barbecue seasoning and smoked paprika, then finished with lime, Parmesan, and chives. Serve them with a creamy, spicy yoghurt-mayo dip as a summery side.

3 servings60 minAmerican

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Ingredients

3 Corn on the cob (Cut each cob into quarters lengthwise to make ribs; only the corn is eaten.)
4 tbsp Extra-virgin olive oil (Use 3 tbsp to coat the corn in the baking tray and the remainder for a final drizzle.)
1 tsp Smoked paprika
3 tsp BBQ seasoning (The post names Fortnum's; also described as BBQ rub.)
1 Lime (Use about 1/4 of the lime for juice over the finished corn; the post also lists 1/2 tbsp lime juice for the dip.)
2.5 tbsp Parmesan (Source gives a range of 2–3 tbsp; midpoint used for the numeric quantity.)
2 tbsp Chives (Finely chopped.)
1.5 tbsp Greek yoghurt (The post names Yeo Valley.)
1 tbsp Mayonnaise (The post names Hellmann's.)
1 tbsp Sriracha
0.5 tbsp Lime juice (For the dip.)

Steps

1
Preheat the oven to 190°C (375°F). Cut each corn cob into quarters lengthwise to make corn ribs; they can be difficult to cut, so pre-cut ribs are an option, and the source notes that whole cobs can also be used.
2
Pour 3 tbsp of the olive oil into a baking tray and arrange the corn ribs in it.
3
Add the BBQ seasoning and smoked paprika. Mix with your fingers until the corn is coated.
4
Turn the corn so the kernels face up, then drizzle over the remaining olive oil.
5
Bake for 40–45 minutes, until the corn is cooked and slightly golden. The transcript also describes it as golden and crispy.
6
While the corn bakes, combine the Greek yoghurt, mayonnaise, sriracha, and 1/2 tbsp lime juice in a bowl and mix to make the dip.
7
Transfer the baked corn ribs to a serving bowl and place the dip in a small bowl alongside.
8
Squeeze about 1/4 of the lime over the corn, then sprinkle with Parmesan and chives. Serve and enjoy; eat the corn kernels, not the rib.

Notes

The source does not specify the corn-cutting method beyond cutting each cob into quarters; the transcript notes that the ribs are difficult to cut and that pre-cut ribs or whole cobs can be used. The source's listed olive oil is 4 tbsp, while the method specifies 3 tbsp in the tray and a drizzle with the remainder.