Corn Ribs with Smokey Chilli Mayo

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Corn Ribs with Smokey Chilli Mayo

Recipe By Michael Weldon

Ingredients

  • 4 Coles corn cobs, cut into quarters and cut out most of the husk

  • ¼ cup Squeaky Gate extra virgin olive oil

  • 1 tbs smoked paprika

  • 1 tsp cumin

  • ½ tsp cayenne pepper

  • ½ lime

  • 1 pinch of sea salt 

Smokey Chilli Mayo

  • 1/2 cup Coles mayonnaise

  • 1 garlic clove, grated

  • 2 tbs chipotle in adobo sauce

  • ½ lime

  • 1 pinch sea salt

Method

  • Pre heat an oven to 220 degrees (°C).

  • Lay the corn on an oven tray with the cores facing down and kernels facing up. Cover the corn in the oil, paprika, cumin, cayenne pepper and salt. Place in the oven until the corn is crispy on the outside and cooked through. 

     

  • In a bowl combine the smokey chilli mayo ingredients and mix together.

     

  • Squeeze the lime juice and add a pinch of salt to the ribs.

     

  • Serve the corn ribs on a platter with the sauce drizzled on top or on the side. 

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