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Corn Ribs with Spicy Mayo

Corn Ribs with Spicy Mayo

By OcadoLifePublished on 11 January 2024If you’re planning a barbecue, try Manila-born recipe developer and food stylist Kristine Gonzalo-Jakobsson’s ideas for a Filipino feast. These Corn Ribs with Spicy Mayo are a fun and moreish option to pick up and nibble away on, and they go well with Kristine’s Fish Sauce Chicken Wings. Or, if you want to keep it vegetarian, try the ribs with her Tomato Salad with Toasted Coconut and Crispy Onions. Looking for more BBQ recipes? Look no further.
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Time and servings

20 minsTotal time
6Servings
10 minsPrep time
10 minsCooking time

Ingredients

  • 4 corn-on-the-cob
  • 1½ limes, 1 zested and 1½ juiced
  • 30ml sunflower oil
  • ½ tsp cayenne pepper
  • ½ tbsp smoked paprika, plus a pinch
  • 1 tsp sea salt
  • 150g mayonnaise
  • 1 tbsp sriracha sauce
  • 1 tbsp finely chopped coriander

Method

  • Step 1

    Cut each cob in half lengthways by standing it on one end and using a heavy, sharp knife to gently saw through from top to bottom; lay each half flat-side down, and cut in half lengthways to give quarter-cobs.

  • Step 2

    Combine the juice from 1 lime, the oil, cayenne pepper, smoked paprika and sea salt in a large bowl. Add the corn; toss to coat. Set aside for at least 20 mins or until ready to cook.

  • Step 3

    Meanwhile, combine the mayonnaise, sriracha sauce and remaining juice from ½ lime in a bowl. Mix well and season to taste with salt.

  • Step 4

    Light the barbecue 30 mins before you start cooking. Barbecue the corn over direct heat (or cook under a medium-high grill), kernels down, for 8-10 mins, until charred and slightly curled into a rib shape; turn and cook for 1 min more.

  • Step 5

    Serve scattered with the lime zest, pinch of smoked paprika and the coriander, with the mayo to dip in.