Corn Ribs with Dip

Corn ribs:

To serve:

Sriracha yoghurt dipping sauce:

Corn ribs:
1. Using a sharp knife, carefully cut the corn into quarters. It is easier to cut the corn cob in half and then into quarters.

2. In a bowl, mix the oil, smoked paprika, salt and pepper together. Toss the corn into the oil mixture. 

Cooking options:

Air Fryer cooking:
1. Place the corn kernel sides facing upwards into the basket of an air fryer, in a single layer.

2. Air fry in batches at 190^oC for 8 - 10 minutes.

Oven cooking:
Preheat the oven to 200^oC. Place the kernels facing upwards on a lined baking sheet. Bake for 20 minutes until the ribs start to curl and they're cooked through.

Braai cooking:
1. Place the corn with the kernel side facing down over the hot coals for about 3 minutes until they start to curl. Turn and braai for 2 minutes on each side until cooked through.

2. Mix the butter, garlic and coriander together. Toss the corn into the mixture until fully coated.

To serve:
Serve with any DIP&TOP^® flavour and with the Sriracha yoghurt sauce for dipping.

Sriracha yoghurt dipping sauce:
1. Mix the yoghurt, Sriracha, lime juice, salt and chilli flakes together and serve in a bowl.

2. Enjoy!