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- Corn Ribs with a Coriander, Tamarind and…
Corn Ribs with a Coriander, Tamarind and Chilli Dressing
- 6 corn on the cob
- 50g tamarind paste (vegan, if required)
- 1 tbsp light soy sauce (gluten-free, if required)
- 20g light soft brown sugar
- 2 red chillies
- 2 tbsp chopped coriander
- 1 tbsp vegetable oil
Preheat the oven to 200°C/180°C fan/gas 6. Boil a pan of water. Hold each corn cob with a hand at either end, then snap them in half, to make 12 cobettes; boil for 5-7 mins until tender. Drain and set aside until cool enough to handle.
Use a sharp knife to carefully slice lengthways through the centre of each cobette. Place the pieces on a chopping board, kernel-side up, then cut each in half lengthways again to create ‘ribs’ of corn. Transfer to a baking tray; bake for 10 mins, so the ribs crisp up and curl.
Meanwhile, make the dressing. Place the rest of the ingredients into a blender with 100ml warm water – don’t season, as the soy adds enough salt – and blitz until smooth (or use a stick blender).
When cooked, remove the corn ribs from the oven and toss with the dressing.
Tips or serving suggestions
111cals, 4g fat (1g saturated), 4g protein, 13g carbs, 5g sugars, 3g fibre, 0.4g salt
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