Corn Ribs with Cilantro-Jalapeño Ranch Sauce
Corn Ribs with Cilantro-Jalapeño Ranch Sauce
Ingredients
- 4 ears corn, husks removed, each cob cut into 2 pieces
- 3 tbsp (45 ml) olive oil
- 1 tbsp brown sugar
- 2 tsp chili powder
- 1 tsp sweet paprika
- 1 tsp onion powder
- ½ tsp salt
- ½ cup (125 ml) mayonnaise
- ¼ cup (60 ml) sour cream
- ½ cup (20 g) cilantro leaves and stems, coarsely chopped
- ½ jalapeño chili pepper, seeded and chopped, or more to taste
- ½ lime, zest finely grated and juiced
- ½ tsp onion powder
Instructions
- With the rack in the middle position, preheat the oven to 375°F (190°C) (see note). Line a baking sheet with a silicone mat or parchment paper.
- In a pot of salted boiling water, cook the corn pieces for 7 minutes. Drain. Pat very dry and let cool.
- In a small bowl, combine the oil, brown sugar, chili powder, paprika, onion powder and salt.
- On a work surface (see note), place one piece of corn vertically. Using a sharp chef’s knife, cut the piece of corn in half. Place each corn half, cut-side down, and cut into two wedges. Repeat with the remaining pieces of corn. Place the corn wedges on the baking sheet.
- Using a pastry brush, cover the corn wedges with the spice mixture. Bake for 30 minutes or until tender, turning the corn over halfway through.
Corn Ribs with Cilantro-Jalapeño Ranch Sauce