Smoky Buttered Corn Ribs & Roast Capsicum Mayo
Change up your classic summer 'corn on the cob' for these corn ribs. The roasted capsicum mayo brings a sweet and smoky flavour and is a must!
2 Corn on the cobs
2 tablespoons melted butter (you can sub dairy free butter)
1 tsp smoked paprika
1 tsp garlic powder
ROAST CAPSICUM MAYO
5 tablespoons mayonnaise
2 tablespoons sliced almonds (optional)
2 teaspoon chipotle pepper paste or substitute for Siracha
1 tablespoon coriander
1 clove garlic
This recipe is super easy the hardest part is cutting the corn!
To cut corn ribs, follow these steps:
- Remove the husks from the corn.
- Hold the cob vertically on a cutting board
- Using a sharp knife, slice downwards through the middle.
- Slice each half down the middle. You will get 4 corn ribs from each corn on the cob.
Wash and dry the ribs.
In a bowl add the melted butter, smoked paprika, garlic powder and salt & mix.
Lay the corn ribs onto a baking tray. Brush each corn rib with a generous amount of the smokey butter mixture.
Place the corn ribs into a preheated oven at 200 degrees for bake for 17-20 minutes. The ribs should be curled and slightly golden on the outside.
FOR THE MAYO:
Cut the capsicum into quarters remove the stalk and seeds. Place onto on a baking tray season with salt and drizzle in olive oil. Cook at 200 degrees for 25 minutes. Remove from the oven and peel off the skins. Allow the capsicum to cool.
In a blender Add the roasted capsicum, mayonnaise, chipotle, almonds, garlic, coriander, and blitz for 10 seconds scraping down the sides if necessary. Season with salt and pepper to taste. This mayonnaise does not have to be completely smooth.
Layer the corn ribs onto a serving plate, Garnish with freshly chopped coriander and capsicum mayo on the side.