serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 corn cobs
- 20 ml oil
- Lime wedges or halves, to serve
BBQ spice rub
- 1 tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 lime, zested
- ½ tsp salt
Sauce
- 2 dried chipotle chilli
- 100 g dairy-free coconut yoghurt
- ½ bunch chives
- Salt
Instructions
- Preheat the oven to 230°C (210°C fan-forced).
- Cut the corn into 4 long strips: cut each cob in half length-ways, right through, then cut each piece in half again, also length-ways. This will give you 16 corn ribs.
- Mix the rub ingredients together in a large bowl.
- Brush the ribs with oil, and dust with the dry rub by placing the bis in the bowl and tossing. Place ribs in a single layer in a large oven tray and roast for 15 minutes or until roasted and slightly curled.
- While the ribs are cooking, combine the sauce ingredients.
- Serve on a plate with the sauce drizzled over the top or on the wide, along with wedges of lime and a dusting of the spice rub.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
