Sides & Snacks Vegetarian

Chipotle Chilli & Smoked Paprika Corn Ribs

Oven-roasted sweetcorn ribs coated in chipotle chilli and smoked paprika butter, served with sour cream and fresh coriander. A simple, crowd-pleasing side or snack.

5 (3 reviews)
By Ricky Robinson Updated May 25, 2023

If you need a side dish or snack that delivers on flavour, these corn ribs are worth a look. The recipe itself is simple enough, with just a handful of ingredients and a straightforward method, but the results are genuinely impressive.

Cutting the corn into rib-like shapes takes a bit of care, but it is not difficult once you get the hang of it. The key is to stand the cob upright and cut downwards from top to bottom, which helps keep the cuts straight and even. Once they are quartered, the sweetcorn naturally curls as it roasts, creating that rib-like appearance that looks brilliant on the plate.

The natural sweetness of the corn works beautifully with the smoky heat from the chipotle and paprika butter.
Chipotle Chilli & Smoked Paprika Corn Ribs recipe image
Chipotle Chilli & Smoked Paprika Corn Ribs

You can use any flavoured butter you have on hand, or stick with classic garlic butter if you prefer. The chipotle chilli and smoked paprika combination gives a lovely smoky kick without overwhelming the natural sweetness of the corn. If you want to add a bit of char, these are excellent on a barbecue or finished in a hot grill pan for extra colour and smokiness.

The texture is what really makes these stand out. Roasting at a high temperature caramelises the edges while keeping the corn tender and juicy underneath. The sour cream dip mixed with chives adds a cooling contrast, and the fresh coriander, spring onions, and chilli on top bring brightness and a bit of heat. It is a straightforward recipe that punches well above its weight.

Chipotle Chilli & Smoked Paprika Corn Ribs

Butter Corn Sour cream
Total Time 45 min
Servings 4 servings
Calories 285 cal
Protein 4g

Ingredients

Equipment Needed

  • Baking Tray
  • Small Bowl
  • Brush
  • Sharp Knife
  • Chopping Board
  • Oven

Instructions

  1. 1
    Heat your oven to 200C.
  2. 2
    Stand the corn upright on a chopping board. Position a sharp knife along the top of the corn and push carefully downwards. I have found that cutting top to bottom like this helps you cut them as straight as possible.
  3. 3
    Cut lengthwise again to create quarters. You'll end up with four "ribs" per corn.
  4. 4
    In a small bowl, melt the butter in a microwave for 1 minute, then add the olive oil and mix well.
  5. 5
    Brush the melted butter over the sweetcorn ribs until they are completely coated, then sprinkle with sea salt and lay flat on a lined baking tray.
  6. 6
    Pop into the oven for 30 minutes (turning after 15 minutes). Once the cooking time is up the corn should be lovely and golden.
  7. 7
    For a side dip, pour sour cream into a dish and mix through the chopped chives.
  8. 8
    Place the corn ribs on a platter, squeeze over the lime, scatter with chopped spring onions, coriander and chilli, and serve with the sour cream dip.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

More About Ricky Robinson Follow on Instagram

Serving Suggestions

Serve as a side with grilled meats or fish, or enjoy on their own as a snack. Perfect for barbecues and summer gatherings.

Variations

Try using garlic butter instead of chipotle for a milder version, or add a sprinkle of parmesan cheese before roasting for extra richness.

Chipotle Chilli & Smoked Paprika Corn Ribs recipe image

Rate & Review

5 • 3 reviews

Did you make this? What did you think?

5★
3
4★
0
3★
0
2★
0
1★
0

Share this recipe:

Never miss a recipe

Get my latest recipes and food inspiration delivered to your inbox weekly.

Completely free. Unsubscribe at any time.