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Corn Ribs with Chipotle Mayo

with Vegetable Broth
recipe-difficulty
Not too tricky
recipe-serves
8
ready-in
30 mins
Corn Ribs with Chipotle Mayo

Prepare to go 'corn-on-the-cob' crazy with our Corn Ribs with Chipotle Mayo! The ultimate fusion of smoky, spicy, and buttery goodness. Featuring Vegetable Broth, a flavoursome herb blend with calcium, zinc, folate & B vitamins to support immunity, energy and gut wellbeing. These Corn Ribs are sure to be the star of the show on any dinner plate or at any party!

Sides & Snacks
Mexican inspired
Pantry Items
View in metric
  • 1 tbsp Vegetable Broth Garden Veggie
  • 5 ears of corn
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 2 tsp cracked pepper
  • 1 tbsp smoked paprika
  • 3.5 tbsp butter, melted
  • Juice of 1 lime
  • 1 cup your choice of mayonnaise
  • 3 tbsp Chipotles in Adobo (preservative Free)
  • ½ cup fresh cilantro, chopped
  1. Cut corn into ‘ribs’ Using a sharp knife and a chopping board, trim both ends of the corn. Stand it upright then cut the corn into half then half again to make quarters. We find the best way is to bang the knife with your hand or rolling pin to lock it into the top of the corn, then keep hitting the knife to move it down the corn. If you’re not confident with a knife using this method, another simple way is to cut shorter ribs by cutting the corn in half down the middle then cutting into quarter lengths
  2. Whatever way you choose, make it happy and then add the vegetable broth, spices and salt and pepper into a bowl and mix to combine, then add corn ribs and a drizzle of olive oil and toss everything through until well coated
  3. Using a BBQ, gas flame or oven – either heat BBQ on high, place a wire rack over a low gas flame hob and turn to medium high, or oven 400°F
  4. To cook either, place corn on the BBQ or low gas flame kernel side down. Cook for 5 minutes or until you get charred spots – watch it curl into "ribs"! Then cook each cut side for 1 minute. Alternatively you can bake for 25 to 30 minutes, kernel side up. You won’t get any charring, but you could place under a hot grill for a minute or two to get some charring
  5. Meanwhile make the chipotle mayo by combining the mayonnaise and chipotle to a small bowl
  6. Transfer corn back into the bowl. Pour over butter and lime juice and toss. Adjust seasoning at this point if needed
  7. Pile corn ribs onto a tray or board, sprinkle with coriander then and dig in!