BBQ Corn Ribs with Lime Crema
These corn ribs develop a fabulous caramelised flavour and crust over the tender, juicy kernels. Served with an easy-to-make lime crema this is the perfect dish for your next barbecue.
How long will it take?
20 minutes
What’s the serving size?
Serves 4
What do I need?
- 4 corn cobs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp pepper
- ½ tsp onion powder
- ½ tsp brown sugar
- Handful of coriander leaves, roughly chopped, to serve
For the Lime Crema
- 125 g sour cream
- Zest and juice of ½ lime
- 1 garlic clove, minced
- Pinch of salt
How do I make it?
- Make the Lime Crema by adding lime zest and juice to a small bowl. Add sour cream, garlic and salt and stir well to combine. Cover and place in refrigerator until ready to serve.
- Prepare corn ribs by holding corn cobs vertically and chopping in half, then chop the halves vertically into quarters.
- Combine salt, garlic powder, paprika, pepper, onion powder and brown sugar together in a small bowl. Add olive oil and mix well. Brush mixture over each corn rib.
- Heat barbecue to a medium-high heat and lightly oil. Place the corn ribs, cut side down on the barbecue and close the lid. Cook until the corn starts to char and caramelise, then flip and cook on the other side until the kernels are tender.
- To serve, transfer corn ribs to a serving platter. Add Lime Crema for dipping and garnish with coriander.
