March 30, 2026

Corn Ribs with Dips

Serves:

Cooking Time:

< 30 min

Ingredients:

Corn ribs:
4 corn cobs
60 ml olive oil
10 ml smoked paprika
salt & freshly ground black pepper
60 g butter, melted
2 garlic clove(s), crushed
45 ml fresh coriander, finely chopped

To serve:
175 g LANCEWOOD Sweet Red Pepper DIP&TOP®

Sriracha yoghurt dipping sauce:
250 ml LANCEWOOD® Double Cream Yoghurt
45 ml Sriracha
30 ml lime juice
salt
2 ml chilli flakes

Method

Corn ribs:

Using a sharp knife, carefully cut the corn into quarters. It is easier to cut the corn cob in half and then into quarters.
In a bowl, mix the oil, smoked paprika, salt and pepper together. Toss the corn into the oil mixture.

Cooking options:

Air Fryer cooking:

Place the corn kernel sides facing upwards into the basket of an air fryer, in a single layer.
Air fry in batches at 190oC for 8 – 10 minutes.

Oven cooking: Preheat the oven to 200oC. 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:

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.
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: