Corn Ribs with Garlic Butter
Quartered cobs are roasted with garlic butter and bend like ribs. Use a heavy knife on a stable cutting board to slice the cob.
- Time
- 35 min
- Serving
- 297 kcal
- Ingredients
- ≈ $0.76
- Protein
- 6 g
Ingredients
- 1 Corn on the cobpack 2 pcs ≈ $1.20 1 pcs
- 2 Butterpack 180 g ≈ $1.58 18 g
- 3 Smoked paprika 2 g
- 4 Garlic powder 2 g
- 5 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
Place the corn1 cob on a stable cutting board and carefully slice lengthwise into quarters with a heavy knife.
Melt the butter2 and mix in smoked paprika, garlic powder, and salt.
Brush the corn1 generously with the spiced butter2 on all sides.
Roast in the oven for 25 minutes or air fry for 12–15 minutes, until edges brown and pieces curl.
Serve warm, holding the thick end of the cob.
Tips
- Why it works
- Cut the cob on a board with a heavy knife so it doesn't slip and the cuts are even. If the knife is thin, the corn can fall apart.
- Substitutions
- Replace the dried garlic with fresh: 2 cloves, pressed. You can leave out the paprika if you don't have it.
- Common mistakes
- If the corn doesn't curl and stays flat, the temperature is too low or the time too short. Check after 15 minutes.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in the microwave for 30 seconds, covering the plate with a lid.
- Serve with
- Serve with soured milk or kefir to soften the spiciness. Works for lunch or dinner as a light snack.
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