Corn Ribs with Chilli Salsa & Dip

Whether served as an appetizer, a side dish or a meatless main dish. These corn ribs with chili salsa sauce and classic dip are a deliciously messy and a perfect for those weekend sports gatherings.

Serves: 2-4
Time: 30 minutes
Recipe by: Thando Manyoni


For corn ribs:
2 corn cobs, cut into rib pieces
3 tbsp olive oil
2 garlic cloves, minced
2 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
2 tsp oregano
2 tsp chilli flakes
For chili salsa:
1 birds eye chilli, thinly sliced
Zest and juice of 1 lemon
Handful coriander, finely chopped
1 spring onion, finely chopped
For classic dip:
1 cup dairy snack
Handful parsley, finely chopped
Salt and pepper
Handful toasted cashews


Preheat the oven the oven to 180°C and prepare a baking sheet.
In a large bowl, combine all the corn rib ingredients and toss until all the corn pieces are evenly coated. Transfer the corn onto the baking sheet and place in the oven for 10 minutes. Remove from the oven and turn over the pieces and return to the oven for 5 minutes.
In the meantime, make the chili salsa by combining all the ingredients in a medium bowl or placing in blender and blending till smooth.
Make the classic dip by combining the dairy snack, parsley and salt and pepper.
Once the corn ribs are ready, place them on a serving platter, top with the salsa and toasted cashews and serve with the dip.

Chefs Tip:

These corn ribs are the perfect vehicle for flavour. Feel free to toss or rub these ribs with any of your favourite seasonings. 

If your sensitive to chili, you can deseed the chili before adding it to your salsa or omit the chilli entirely. 

These corn ribs can also be prepared in the air fryer following the same method. 

When cutting the corn, make sure that your knife is extremely sharp and that you are careful as this process can be dangerous if caution is not taken.  

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