These colourful crispy corn ribs are a welcome addition to any meal with the sweetness of the corn balanced brilliantly by the chilli. Perfect for a BBQ too.

SERVES: 4-6 PREP TIME: 10 mins COOK TIME: 22 mins


  • 4 corn on the cob
  • 4 tablespoons olive oil
  • Juice 2 limes
  • 1 medium size and strength red chilli, deseeded and finely sliced on the diagonal
  • 3 spring onions, finely sliced on the diagonal
  • 1 cup of fresh coriander, finely chopped
  • ½ teaspoon coarse ground black pepper


  1. Preheat the oven to 200˚C
  2. Place the cobs in a pan of boiling water for 7 minutes, drain and set aside to cool.
  3. Whilst the cobs are cooling thoroughly mix 2 tablespoons of the olive oil with all the other ingredients to make the dressing.
  4. Slice the cobs lengthways into quarters and put on a baking tray yellow side up, drizzled with the remaining olive oil and place in the preheated oven.
  5. Cook for approximately 15 minutes until the cobs start to curl and crisp.
  6. Serve in a funky stack with the dressing drizzled over.

Inspirations and top tips

  • Slicing the cobs can be tricky, definitely have a sharp knife and maybe adopt a very strong person
  • Roll the limes prior to squeezing to get more juice
  • Try using the dressing with meat or seafood

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Dairy freeGluten free

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer