To end this little summer ☀️ 🌽 corn series I am sharing a corn rib recipe. If you look online you’ll find many corn rib or riblet recipes. I believe this is a traditionally Mexican recipe so this is just my version of it. My version is Mexican inspired though with how I season it anyways. This may just look like a basic healthy recipe but honestly this tastes phenomenal!
I think this recipe is way under hyped and I don’t know why. The ribs look cute, are fun to eat and are so delicious! I’m going to make this for a summer party coming up and I have a feeling everyone will love them!
This is a beginner friendly recipe that anyone can make to impress friends at a summer barbecue. I suggest checking out your local farmer’s market over the grocery stores if you have the opportunity because the farmer’s market will have the best deals on sweet corn. 🌽 I think I have mentioned before why I like going to the farmers market a few times on here but I will again say I find that for the price, quality and quantity you really can’t beat the farmer’s market. Just make sure you research what farmer’s markets the locals in your area suggest because some farmer’s markets will overcharge for just mediocre produce.
I only had one corn cob left when making this but was able to make enough ribs for the video at least. If you want to serve these at a party you will need to make more and adjust the measurements accordingly.
Corn Ribs 🌽 (one con of corn makes 6-8 ribs for 3 people)
➡️ one cob of sweet corn
➡️ 2 tbsps avocado oil
➡️ 1 Tsp Tajin
➡️ 1 Tsp onion flakes
➡️ 1/2 Tsp cumin
➡️ 1 Tsp onion powder
➡️ 3 & 1/2 tbsps yogurt
➡️ juice of 1/4 lime
➡️ pinch salt
➡️ 1 Tbsp Buffalo sauce
➡️ cilantro and lime wedge for garnishing
Preheat the oven to 390 degrees Fahrenheit. Shuck the corn and cut into riblets. Cut the corn into 6-8 riblets. Either cut the whole cob in half long ways first or cut it into two mini cobs if that makes sense. I suggest looking at videos and pictures online of how other people do it to help you.
Whisk the avocado oil, Tajin, onion flakes, cumin and onion powder in a bowl. Use a brush to brush the marinade onto the riblets and lay them on a lined baking pan.
Bake these in the oven for 15 to 20 minutes. While these are baking whisk together the sauces. Tangy yogurt drizzle: 1 Tsp yogurt, the lime juice and salt. Buffalo sauce: 2 tbsps yogurt and Buffalo sauce.
The corn is done when it’s curling up and it looks like it has a dark roasted color. Drizzle the tangy yogurt onto the riblets and leave a condiment cup with the Buffalo for dipping. Garnish with cilantro and a wedge of lime.
🔪Using a good tool is the key point! Kamikoto knife set
The large Japanese knife I’m using to cut the corn into riblets is from this Kamikoto knife set. It’s really sharp and has been my favorite knife recently. The website says it’s having a buy one get one free sale right now so if you’re thinking about this so I would suggest getting it while that lasts. What I like about this set:
✅ has a 8.5, 7 and 5 inch knife 🔪 to choose from
✅ has knives all made with high quality steel
✅ comes with a wood box to keep the knives safely stored
✅ the 7 inch Nakiri vegetable knife is the knife I love from this set and use most often
✅ has a lifetime guarantee
Kamikoto Knives - Kanpeki Knife Set Buy 1 Get 1 Free
Would be filled with absolute gratitude if you could give me saves, likes and comments and even possibly a follow. 💕 🥰 By the way I have plenty of recipes like this such as vegan dinner recipes, lunch recipes and breakfast on my channel. If you follow me you can see recipes weekly. Often I create easy dinner recipes that are especially perfect for cooking for one or cooking for two. My recipes tend to be healthy, beginner friendly, gluten free and of course plant based.
#foodlover #foodie #kitchenessentials