Lip-Smacking Corn Ribs With Green Chilli Mayo
- 25m Prep Time
- 25m Cook Time
- 50m Ready In
Corn cobs are cut into ribs, seasoned with spices, and baked until crispy. Served with a tangy green chilli mayo and a sprinkle of chaat masala for a flavorful snack.
Ingredients
- 2 corn cobs
- 1/4 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp vegetable oil
- salt
- black pepper
- 100 ml mayonnaise
- 1 clove garlic finely chopped or grated
- green chillies finely chopped
- 0.5 lime juice of
- 1 tsp chaat masala
- spring onions/scallions sliced
- red chillies sliced
- sesame seeds
- 1 large lime chopped into wedges
Nutrition (per serving, estimated)
Estimated based off 8 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 420 mg
- Iron: 6.13 mg
- Magnesium: 137 mg
- Phosphorus: 285 mg
- Potassium: 336 mg
- Zinc: 3.23 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 corn cobs
- 1/4 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tbsp vegetable oil
- salt
- black pepper
- 100 ml mayonnaise
- 1 tsp chaat masala
- sesame seeds
Prepare
- 1 clove garlic, finely chopped or grated
- green chillies, finely chopped
- 0.5 lime, juice of
- Slice spring onions/scallions
- Slice red chillies
- 1 large lime, chopped into wedges
Let's Cook
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Step 1.
Using a heavy, sharp knife, cut the corn cobs into quarters lengthways. This is hard work, but essential for getting a good curl to the corn ribs. Take your time and use a rocking, seesaw motion to get through the cobs. Place the corn ribs in a bowl along with the ground turmeric, chilli powder, ground cumin, smoked paprika, and vegetable oil. Season with salt and black pepper to taste and mix well. Set aside to marinate for 15–20 minutes.
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Step 2.
While the corn ribs marinate, preheat the oven to 200°C/400°F/gas mark 6 and line a baking sheet with non-stick baking parchment. Arrange the marinated corn ribs on the baking sheet in a single layer. Bake in the oven for 20–25 minutes, or until the corn ribs are curled and crispy.
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Step 3.
While the corn ribs are baking, prepare the green chilli mayo. In a bowl, mix together the mayonnaise, finely chopped or grated garlic clove, finely chopped green chillies (1–2, to taste), and the juice of half a lime. Taste and adjust the balance of flavours if needed.
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Step 4.
Once the corn ribs are done, arrange them on a platter. Sprinkle with chaat masala, and optionally add sliced spring onions, sliced red chillies, and a sprinkle of sesame seeds. Serve with lime wedges on the side and the green chilli mayo for dipping.