corn ribs with coriander lime mayo
This is a game-changing bar snack dish for the veggie who has always been jealous of barbecue ribs. Thanks to @emi.eats for helping me shape this recipe when we did our Cooking Conversation! One important rule: make sure your knife is sharp before you start chopping!Originally posted on Feeding Speedy Instagram here.
- 1 corn on the cob
- 50 g mature cheddar cheese
- smoked paprika
- ground cumin
- brown sugar
- 1 egg
- 125 ml olive oil
- dijon mustard
- a bunch of coriander
- salt and pepper
- Preheat your oven to 190C. With a sharp knife cut your corn on the cobs into quarters lengthways. Please be careful: use a sharp knife, stand the corn on its end and carefully slice in half. Take your time and make sure you don't hurt yourself!
- Make your rub by combining 1 teaspoon each of smoked paprika, ground cumin and brown sugar into a bowl with a good pinch of salt and pepper and a good glug of olive oil. You want it to form a loose paste. Brush your rub onto your corn and pop in the oven to roast for 25 minutes.
- Meanwhile make your mayo. In a big bowl add an egg yolk, a teaspoon of Dijon mustard, the zest of the lime and half its juice. Whisk together before pouring the olive oil slowly, whisking all the time until it forms a thick mayo. Be careful not to add too much oil too quickly, otherwise the mayo can split. If your mayo does split you can rectify it by adding a teaspoon of hot water and whisking like crazy so it all comes back together. Mix through a handful of chopped coriander when the mayo is done.
- When the corn ribs are ready take them out the oven and grate over a good amount of cheese. Put back in the oven for 5 minutes to let the cheese melt.
- Serve your corn ribs with the mayo and a lime wedge on the side.
Calories: 624kcalCarbohydrates: 31gProtein: 23gFat: 49gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 1gCholesterol: 239mgSodium: 500mgPotassium: 544mgFiber: 5gSugar: 11gVitamin A: 2257IUVitamin C: 27mgCalcium: 445mgIron: 4mg
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