Corn Ribs
Flavoursome on the outside, tender and juicy on the inside, these Corn Ribs can be made in under 30 mins and enjoyed as an appetiser, snack or side dish.
Servings: 4
Calories: 72kcal
Equipment
- 1 Large Sharp Knife
Ingredients
- 2 Corn on the cob
- 1 tablespoon Olive Oil
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Oregano
- ¼ teaspoon Salt Do not add if serving baby/toddler
Instructions
Cut the Corn into Riblets
- Cut off each end of the cob so you have a flat base and top to cut through. Stand the corn up vertically, with the widest end on the surface. Carefully cut through the core, using a large sharp knife, by rocking your knife back and forth.
- Cut each half in half again to make 4 ribs. You can do this with the corn half standing vertically or horizontally, cut side down. (I find it much safer to cut horizontally at this stage) . Repeat with the second corn cob making a total of 8 ribs.
Season the Corn
- Add the oil, spices and salt to a small mixing bowl and stir until combined. Brush the corn rib pieces with the oil mixture.
Cook
Air Fryer
- Lay the corn ribs in a single layer in your air fryer basket. Cook at 190ºC/375F for 13 -15 minutes, or until the corn is cooked and has started to crisp and curl.
Oven
- Preheat oven to 190ºC/375F. Line a baking sheet with baking paper and add the corn pieces cut side down. Bake for 25-30 min or until the corn is cooked and has started to crisp and curl.
Video
Notes
You can cut the corn standing up vertically or laying flat, everyone has their own preferred way. I find it much easier to cut through the core when the corn is standing up.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 153mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.4mg