Corn Ribs

Online recipe · as published / commonly shared

Yields: 4 · Cook 20 min · Total 40 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Corn on the cob cut into strips that curl as they roast. Spiced butter coats the kernels.

Preheat the oven to 375°. In a medium bowl, whisk to combine:

1 Tbsp. butter, melted

1/2 tsp. ground coriander

1/2 tsp. ground cumin

For The Corn: 1/2 tsp. smoked paprika

1 clove garlic, grated

1/4 tsp. kosher salt

Freshly ground black pepper

Use a few cranks for the black pepper. Add the brown sugar and cayenne if using:

1/4 tsp. brown sugar (optional)

1/8 tsp. cayenne pepper (optional)

Brush all over the kernel-side of the corn pieces:

the mixture

Place on a baking sheet:

1 ear corn, quartered lengthwise

Bake 20 to 25 minutes, until the corn is slightly curled and golden.

Meanwhile, make the dipping sauce. In a medium bowl, whisk together:

1/4 cup Greek yogurt

1 Tbsp. lime juice

For The Dipping Sauce: 1/2 tsp. smoked paprika

Kosher salt

Serve the corn ribs with the dipping sauce on the side.

Citations

Cookbook ancestor

Reference: The Essential Cuisines of Mexico by Diana Kennedy (2000). Publisher: Clarkson Potter, 2009 edition, paperback, ISBN 978-0307587725.

We put this together for personal use. See the citations. This is not a cookbook reprint.