Corn cut into ribs, marinated in chipotle sauce and grilled until charred.
Finger-licking good.
Preheat oven to 180°C/350°F or heat a BBQ grill. Sharpen your knife — corn cobs are tough. Cut each cob into 4 strips lengthways.
Blend all marinade ingredients until thick and creamy.
Dip and cover each corn strip in the chipotle marinade until fully coated. Place on baking tray or grill.
Oven: bake 25–30 minutes until golden. BBQ: grill 10–15 minutes until charred.
Serve with dairy-free parmesan, coriander and chilli flakes.
Per corn rib strip. Makes 12 strips.
Phytochemicals fighting damage-causing cells, B vitamins niacin and thiamin for nerve strength, cognitive function and good cholesterol. Soluble fibre feeds gut bacteria improving immunity and mood.
Capsaicin triggers endorphin release and reduces inflammation. Include or exclude the seeds based on your heat preference.
Creates the rich, creamy marinade base that adheres to the corn and caramelises beautifully during cooking. The subtle tang balances the chilli's heat.
Bright, fresh contrast to the charred, smoky marinade. Contains antioxidants and supports liver detoxification.
These juicy corn ribs are marinated in a thick chipotle sauce before going on the grill. Just don't be afraid to get your hands dirty — they're finger-licking good. The sharp knife tip is essential: work slowly and deliberately through the cob. The BBQ version with real char marks is the superior version if you have access to one.