Easy Corn Ribs with Tomato Salsa

Corn ribs with tomato salsa is a delicious and easy-to-make recipe perfect for a quick lunch or snack. This vegetarian dish is coated in a flavorful blend of herbs and spices and topped with fresh and tangy salsa, making it a great option for a summer party or barbecue.

Why this recipe works

Corn ribs with tomato salsa is a fantastic recipe for several reasons. Firstly, it’s a great way to enjoy the flavors of fresh corn on the cob in a new and exciting way. Secondly, it’s a vegetarian dish that’s packed with flavor, so it’s perfect for anyone who’s looking for meat-free options. Thirdly, the combination of herbs and spices used in this recipe gives the corn ribs a delicious smoky flavor that complements the fresh and tangy tomato salsa perfectly. Lastly, this recipe is incredibly easy to make, so it’s perfect for anyone who’s short on time or looking for a simple and delicious meal.

What are corn ribs

Corn ribs are a unique way to prepare corn on the cob that involves cutting the corn into quarters and coating it with a flavorful blend of herbs and spices. The result is a delicious vegetarian dish that’s perfect for a summer party or barbecue. The corn ribs are baked in the oven until they’re tender and crispy, and then topped with a fresh and tangy tomato salsa.

Best ingredients for corn ribs with tomato salsa

The key ingredient in this recipe is sweetcorn. Fresh sweetcorn cobs will give the best flavor and texture. Look for cobs that are plump and full, with tightly packed kernels that are in good condition. You can also use frozen corn, but you might not get the same crispy results.

For the olive oil, use extra virgin olive oil. It has a rich, fruity flavor and is perfect for baking corn ribs. The herbs and spices add a delicious flavor to the corn. Oregano, smoked paprika, cayenne pepper, salt, and black pepper are combined with olive oil to create a mouth-watering coating.

For the tomato salsa, use ripe vine tomatoes that are firm but not too hard. If vine tomatoes are not available, you can use any other ripe and juicy tomatoes. Fresh coriander adds a burst of freshness and flavor to the salsa. Red onion, garlic, and red chilli pepper add a spicy kick to the salsa, while lime juice adds a tangy and refreshing taste.

How to make corn ribs

Making corn ribs with tomato salsa is easy and straightforward. Follow these steps for perfect corn ribs every time:

1. Preheat the oven to 400°F / 200°C.
2. To cut the corn into ribs, stand each cob vertically on a chopping board and use a large sharp knife and a rocking motion through the top to carefully cut through the center. Then repeat with the same technique, cutting it in half again so you’re left with quarters. (Note: Please be careful! Cutting the corn might get really challenging. If you’re nervous about it, then skip this one – don’t worry, the whole corn on the cob will taste just as good with the same seasonings! Alternatively, chop the cobs in half first – the ‘shorter’ pieces will be easier to chop while standing vertical on the surface. )
3. In a small bowl, mix together the olive oil, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Brush this over the pieces of corn so all the kernels are coated.
4. Lay the corn on a lined baking tray and bake for 25-30 minutes at 400°F (200°C). Check halfway through and turn, checking to see if they are cooking evenly. Brush with leftover olive oil mixture.
5. While the corn ribs are baking, prepare the tomato salsa. Combine the chopped tomatoes, red onion, garlic, red chilli pepper, lime juice, and coriander in a bowl. Add a pinch of salt and stir well.
6. When the corn ribs are ready, remove them from the oven and place them on a plate. Spoon the tomato salsa on top of the corn ribs.
7. Serve hot and enjoy!

Storing and freezing tips

Corn ribs with tomato salsa are best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn ribs (without tomato salsa) in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through. Then top reheated ribs with tomato salsa and enjoy.

I do not recommend freezing corn ribs as they tend to lose their texture and become mushy when thawed and reheated.

Top tips for the best corn ribs

• Use fresh sweetcorn cobs for the best flavor and texture.
• Make sure to coat the “ribs” thoroughly with the olive oil and spice mixture for maximum flavor.
• Keep an eye on the corn while baking to make sure they cook evenly.
• For a spicier salsa, add more red chilli pepper.
• For a milder salsa, remove the seeds and white membrane from the red chili pepper.
• Use freshly squeezed lime juice for the best flavor.

FAQ

Corn Ribs with Tomato Salsa

Recipe by Magda | Good Food Discoveries

5.0 from 1 vote

Course: Appetizers, Snacks, SidesCuisine: AmericanDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Corn ribs are sweetcorn that has been cut into long, thin strips or “ribs” and roasted until crispy and tender. They are a fun and unique way to enjoy sweetcorn and are perfect as a side dish or appetizer.

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INGREDIENTS

• Corn Ribs:

• 2 sweetcorn cobs

• 1/3 cup (100ml)extra virgin olive oil

• 1 tsp oregano

• 2 tsp smoked paprika

• 1/4 tsp salt

• 1/4 tsp ground black pepper

• Pinch cayenne pepper

• Tomato Salsa:

• 2 large vine tomatoes, finely chopped

• 1/2 red chilli pepper, finely chopped

• Handful fresh coriander, finely chopped

• 1 clove garlic, finely chopped

• 1/4 red onion, finely chopped

• 1/2 lime, juiced

• Salt, to taste

DIRECTIONS

• Preheat your oven to 400°F (200°C).
• Stand each corn cob vertically on a chopping board and use a large sharp knife to cut through the center, then repeat the same technique, cutting each half into quarters.
• In a small bowl, mix the olive oil, oregano, smoked paprika, cayenne pepper, salt, and black pepper.
• Brush the olive oil mixture over the pieces of corn so that all the kernels are coated.
• Lay the corn on a lined baking tray and bake for 25-30 minutes, turning them halfway through, until they’re cooked evenly and tender.
• While the corn ribs are baking, make the tomato salsa. Combine the chopped tomatoes, red onion, garlic, red chilli pepper, lime juice, and coriander in a bowl. Add a pinch of salt to taste, and stir well to combine.
• When the corn ribs are ready to serve, place them on a plate and spoon the tomato salsa on top. Enjoy!

Notes

• Please be careful chopping the corn. If you’re nervous about it, then skip this one – don’t worry, the whole corn on the cob will taste just as good with the same seasonings! Alternatively, chop the cobs in half first – the ‘shorter’ pieces will be easier to chop while standing vertical on the surface. 
• To achieve smoky and crispy ribs turn on grill setting and bake corn for about 3 additional minutes.

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