Roasted Corn Ribs
Corn ribs are the perfect year-round snack. Great as a side-dish for dinner, finger food for a backyard BBQ, or a fun, healthy afternoon snack for the kids. This simple recipe from Chef Shellie Froidevaux uses our NN-CD87L 3-in-1 Convection Microwave to roast the corn in a smoky marinade, and topped with coriander and a refreshing hit of lime. Add a simple sriracha mayo dip to spice it up, and you have a tasty canape for your next event.
Ingredients
- 3corn on the cob
- 2 tbsextra virgin olive oil
- 0.75 tspsmoked paprika
- 0.75 tspgarlic powder
- Sea salt
- Cracked black pepper
Sriracha Mayonnaise
- 1 cupwhole egg mayonnaise
- 1 tbssriracha hot sauce
To Serve
- Lime wedges
- Coriander leaves
Steps
1) Preheat the oven by pressing the “Convection” button until you reach 190°C, and press the start button twice.
2) Stand a corn cob up vertically on a chopping board. With a sharp knife chop it in half, and chop those halves in half again.
3) In a small bowl, combine the oil, smoked paprika, garlic powder and season with salt and pepper.
4) Place the wire rack on top of the enamel tray. Spread the corn ribs in an even layer on top of the wire rack. Brush corn with spiced oil.
5) Once the oven is up to temperature, place the enamel tray and wire rack into the oven. Set time for 30 minutes and press start.
6) Meanwhile make the sriracha mayo by combining the mayonnaise and sriracha hot sauce together. Set aside till ready to serve.
7) When the corn ribs are cooked, place them on a serving tray. Serve with sriracha mayonnaise, coriander leaves and lime wedges.
