Ingredients
1 tbsp. butter, melted
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1 clove garlic, grated
1/4 tsp. kosher salt
1/4 tsp. brown sugar (optional)
1/8 tsp. cayenne pepper (optional)
Freshly ground black pepper
1 ear corn, quartered lengthwise
1/4 c. Greek yogurt
1 tbsp. lime juice
1/2 tsp. smoked paprika
Kosher salt
Preparation
Step 1Preheat oven to 375°. In a medium bowl, whisk to combine melted butter, coriander, cumin, paprika, garlic, salt, a few cranks for black pepper, and brown sugar and cayenne if using.Step 2Brush mixture all over the kernel-side of the corn pieces and place on a baking sheet. Bake 20 to 25 minutes, until corn is slightly curled and golden.Step 3Meanwhile, make dipping sauce: in a medium bowl, whisk together yogurt, lime juice, paprika, and salt. Step 4Serve corn ribs with dipping sauce on the side.
The trickiest part of this recipe is cutting the corn. Laying the cob flat on the cutting board can lead to smashed kernels, so we prefer to cut the cob standing vertically, with the wider end sitting flat on the cutting board. Use a sharp chef’s knife, and be sure to keep your fingers above the blade. Not up for the knife skills? Try our sweet & spicy Bang Bang Corn instead! Made these? Let us know how it went in the comment section below!
