Main course International, BBQ-inspired
Corn ribs with honey butter glaze
Corn ribs seasoned with smoked paprika, cumin and garlic, briefly parboiled and then roasted. A honey butter glaze, lime, Parmesan and herbs finish the dish. Serve with the optional creamy lime and garlic dip.
Ingredients
4 servings · metric units
One serving corresponds to one cob. For a larger quantity, use another tray or bake in batches rather than crowding the pieces. The total time assumes one batch. Adjust the salt and hot chilli to taste.
You’ll need
Large saucepan and colander · Stable chopping board with a damp cloth underneath · Large, sharp chef’s knife · Kitchen paper or a clean tea towel · Large metal baking tray, plus a second if needed · Mixing bowl for the marinade and a small bowl for the dip · Small saucepan · Pastry brush and tongs · Fine grater
Method
0/9 stepsBriefly parboil the corn
Remove the husks and silk from the cobs. Bring enough water to cover the corn to the boil in a large saucepan. Add the cobs and cook for 5–6 minutes once the water returns to the boil; very young sweetcorn needs only 3–4 minutes. The kernels should soften slightly but remain firm.
06:00Briefly parboil the corn Dry the corn and preheat the oven
Drain the cobs and leave for about 5 minutes, until cool enough to handle safely. Dry thoroughly. Meanwhile, preheat the oven to 220°C conventional or 200°C fan with the metal baking tray inside.
05:00Dry the corn and preheat the oven Cut into ribs
Place a cob on a stable chopping board and cut it in half lengthways. Lay the halves cut-side down and split each lengthways again to make quarters. For easier handling, you can first cut the cobs crossways into shorter sections. Keep your fingers clear of the blade. If cutting through the core requires considerable force or the cob slips, stop and leave larger pieces.
Cut into ribs Season the corn
Set aside a little of the oil to grease the tray. Mix the remaining oil with the smoked paprika, garlic granules, cumin, onion powder, cayenne, salt and pepper. Toss the corn in the marinade, coating the kernels evenly with a thin layer. Leave for 5 minutes.
05:00Season the corn Roast until browned
Carefully remove the hot tray and brush it with the reserved oil. Arrange the corn kernel-side up in a single layer with gaps between the pieces. Roast for 15–20 minutes, until the edges begin to brown and the kernels are tender and juicy. The pieces may curl slightly. If they need more colour, grill for 1–2 minutes before glazing, watching constantly.
15:00Roast until browned Make the optional dip
While the corn roasts, make the optional dip by mixing the mayonnaise, Greek yoghurt, the lime juice and zest allocated to the dip, grated garlic, sriracha and a pinch of salt. It should be smooth, creamy and thick enough to cling to the corn. Cover and refrigerate for 10–15 minutes, until serving.
10:00Make the optional dip Make the glaze
Towards the end of roasting, melt the butter in a small saucepan over a low heat. Add the finely chopped garlic allocated to the glaze and heat for 0.5–0.75 minutes, just until fragrant. Do not let the garlic or butter brown. Remove from the heat and stir in the honey and lime zest allocated to the glaze.
Make the glaze Glaze and finish baking
If you used the grill, switch the oven back to 220°C conventional or 200°C fan. Brush all the glaze over the nearly cooked corn, especially the kernels. Bake for another 2–3 minutes, until glossy and lightly golden in places. Remove before the honey or garlic starts to darken deeply.
03:00Glaze and finish baking Finish and serve
Transfer the hot ribs to a serving plate. Squeeze over lime juice to taste, then scatter with Parmesan, chopped herbs and chilli flakes, if using. Serve immediately, with the prepared dip in a separate small bowl. Nibble the kernels off the cob and leave the hard core.
Finish and serve
Tips
- After parboiling, dry the corn thoroughly, including between the kernels. It should be dry before you apply the marinade.
- If the knife jams in the core, stop cutting. Leave larger pieces and season them in the same way; do not force the knife or strike its spine.
- Judge doneness by tender, juicy kernels and browned edges, not by how much the pieces curl.
- Add the honey only at the end. If the spices darken quickly, skip the grill and move straight to glazing.
- Eat only the kernels, nibbling them off the cob. The hard core is not for eating.
Storage
Cool the cooked corn and refrigerate in a covered container within 2 hours. Keep the dip covered separately. Use within 48 hours. Reheat the corn only once, until steaming hot throughout; ideally add fresh herbs and lime juice after reheating. ([gov.uk](https://www.gov.uk/government/publications/cooking-your-food/cooking-your-food?utm_source=openai))
Timing
Hands-on: 30 min · Cooking: 40 min · Resting: 10 min
