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Create NowCorn ribs:
To serve:
Sriracha yoghurt dipping sauce:
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.Â
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:
Mix the yoghurt, Sriracha, lime juice, salt and chilli flakes together and serve in a bowl.
Enjoy!
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