spicy corn ribs with sauce

Spicy corn ribs: a tasty appetizer


Spicy corn ribs are a tasty appetiser or side that looks like ribs, but it is not ribs. It is a delicious finger-licking dish perfect for fulfilling your plant-based rib need. Tasty and quick to make, it can be as spicy as you like, with a hint of garlic and cumin for extra flavour. The secret is in the marinade.

Spicy corn ribs are utterly perfect. Cook it on the grill, oven or barbeque for a seamless flavoursome corn rib. Pair it with a fresh sauce made of sour cream and lime or BBQ sauce serve it with more Mexican-inspired dishes like our tasty enchiladas with tomato and spinach.


Makes 12 ribs. Prep time 5 minutes, and cooking time 35 minutes.

  • 1 ½ tbsp paprika (smoked or sweet)
  • 1tsp pepper
  • ½ tsp cayenne pepper
  • 1 clove of garlic
  • Fresh chilli (optional)
  • 50ml olive oil
  • 2-3 corn on the cobs


1 – Add chopped garlic, paprika, cayenne pepper, chilli, and pepper in a bowl. Pour the olive oil, mix well, and set aside.

2 – Drop the corn in salty boiling water and cook it for 10 minutes until the core of the cob is cooked. Drain it and cut it.

3 – Cut the cobs lengthwise to get long thin wedges. Place the wedges in an oven tray and spread them over the marinade. Bake at 200-220°C for at least 20 minutes until the corn looks toasted. Enjoy these spicy corn ribs with fresh lime juice and sour cream or BBQ sauce.


  • Cook the cob thoroughly so you can seamlessly cut it through to make the wedges.
  • The marinade should cover the corn well. The harder part of the cob can be left plain.

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