Sweet corn gets a serious summer upgrade in these charred corn ribs. Pepo Farms Pecan Oil complements the naturally sweet, toasted flavours of the corn, while a crunchy walnut, breadcrumb and lime crumb adds texture and freshness.
Serve them piled high with our tangy lime mayonnaise for a crowd-friendly side dish that feels right at home alongside a BBQ, summer lunch or relaxed Christmas spread.
Ingredients
Corn ribs
- 3 large corn cobs
- 1 1/2 tbsp Pepo Farms Pecan Oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp ground hot chilli
- Sea salt
- Freshly ground black pepper
Lime-walnut crumb
- 30 g Pepo Farms Walnuts
- 30 g toasted breadcrumbs or panko breadcrumbs
- Zest of ½ lime
- Pinch of sea salt
Tangy lime mayonnaise
- ½ batch Pepo Farms Mayonnaise (~100ml)
- Juice of 1 lime
- Zest of ½ lime
- 1 tsp maple syrup
- salt to taste
To finish
- Fresh lime wedges
- Extra Pepo Farms Pecan Oil, optional
- Fresh coriander or sliced spring onion, optional
Method
- Preheat the oven to 220°C fan-forced.
- Carefully prepare the corn ribs. Cut each corn cob in half crossways. Place each piece upright on its flat cut end and, using a large sharp knife, carefully cut down through the centre. Cut each half again to create quarters.
- Combine the pecan oil, smoked paprika, chilli, cumin, salt and pepper. Toss or brush thoroughly over the corn ribs.
- Arrange on a lined baking tray and roast for approximately 20minutes, turning halfway, until the corn is tender, deeply golden and beginning to curl.
- For extra char, finish the ribs for 2–3 minutes under a hot grill or transfer briefly to a hot BBQ.
- Meanwhile, prepare the crumb. Toast walnuts in a medium heat pan until starting to brown and smell delicious.
- Once cooled Roughly blitz the walnuts and toasted breadcrumbs in a food processor until you have coarse crumbs.
- Remove from the heat, stir through the lime zest and season with salt.
- To make the lime mayonnaise, combine the Pepo Farms Mayonnaise, lime juice, lime zest and maple syrup. Mix until smooth and taste for balance.
- Arrange the hot corn ribs on a serving platter, drizzle some lime mayonnaise and scatter generously with the lime-walnut crumb.
- Serve immediately with fresh lime wedges alongside.
For an extra hit of Pecan flavour, finish the hot corn with a very light drizzle of Pecan Oil just before serving.