Baked Corn Ribs
A super simple (and more or less healthy) snack.
Some snacks are designed to be eaten almost without noticing. These corn ribs are exactly that: crispy, well-seasoned, made to be eaten with your hands, and just as perfect for a Super Bowl final as for any sofa-and-blanket kind of plan. They’re oven-baked, not fried, and with just a handful of well-chosen ingredients they become dangerously addictive.
They only have the finger-food part of ribs — but that part is just as satisfying.
The only moment where it pays to slow down is right at the start. Cutting the corn cobs lengthwise takes a bit of care and a sharp knife. That’s it. From there on, the oven does the work and you can focus on what really matters: deciding when you’re going to start eating.
Servings: the fewer, the better
Preparation time: 35 minutes
Difficulty: Easy, very easy
Utensils used: A Vitrinor baking tray
You will need:
For the corn ribs
- 4 precooked corn cobs
- Olive oil
- Paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Oregano… or any spices you feel like using.
For the sauce
- Sour cream
- Lime juice
- Fresh chopped cilantro
How is it done?
Start by cutting each precooked corn cob lengthwise into four quarters. Take your time, place the corn firmly on the cutting board, and cut with confidence. It’s the only delicate part of the recipe and worth an extra minute of attention.
In a bowl, mix the oil with the spices. Place the corn quarters on a Vitrinor baking tray and spread well on all sides, making sure they are well impregnated with the spice mixture.
Place the tray in the oven preheated to 200 ºC and bake until the corn is hot and the edges begin to brown and become crispy, between twenty minutes and half an hour. Being pre-cooked, the goal is not to cook it, but to give it texture and character.
While the oven does its thing, mix the sour cream with the lime juice and chopped cilantro in a bowl. Stir until smooth and creamy—a fresh, tangy sauce that perfectly balances the spices.
To serve
Take the corn ribs out of the oven, place the sauce in the middle of the table, grab the TV remote, and start eating. Dip, repeat… and before you know it, they’re gone.
