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Chilli lime corn ribs with a chimichurri salsa recipe

Chilli lime corn ribs with a chimichurri salsa

Created by The Tesco Recipes team

These corn ribs are made by cutting the cob into quarters before charring to get smoky flavours. They're coated in a herby chimichurri salsa and served with chipotle mayo for dipping. They make a great meat-free BBQ side.

See method
  • Serves 4
  • Takes 25 mins
  • 327 calories / serving

Ingredients

  • 4 corn on the cob
  • 2 tbsp olive oil
  • 3 limes
  • ¼ tsp smoked paprika
  • 2 red chillies, deseeded and finely chopped
  • 1 tbsp soft light brown sugar
  • 30g coriander, finely chopped
  • 20g flat leaf parsley, finely chopped
  • ½ red onion, finely chopped
  • ½ small garlic clove, finely crushed
  • 3 tbsp mayonnaise
  • ½ tsp chipotle paste

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Each serving contains

Energy
1360kJ 327.0kcal
16%
Fat
19g
medium27%
Saturates
3g
low13%
Salt
0.2g
low3%
Sugars
14g
medium16%

of the Reference intake

Carbohydrate 29.5gProtein 6.4gFibre 5.2g

Method

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Stand the corn on the cob upright on a chopping board, push a large knife into the top round of the cob in a downward motion, then gently rock the knife back and forth down the length of the cob until it splits in half. Turn it over and cut it in half again cutting through the kernels into the core, creating 4 long ribs per cob.
  3. Mix 1 tbsp oil, the zest and juice of 1 lime, the smoked paprika, 1 chilli, the brown sugar and 10g of the coriander together and toss through the corn ribs until evenly coated. Arrange the corn ribs on their sides in a single layer on a large baking tray and roast on the middle shelf of the oven for 20-25 mins until lightly charred and the corn has softened and curled. Alternatively, cook on a preheated BBQ for 8-10 mins, turning regularly.
  4. Meanwhile, mix the remaining 1 tbsp oil, juice 2 limes, the remaining chilli and coriander, parsley, onion and garlic together until well combined.
  5. Mix the mayonnaise and chipotle paste together until uniform.
  6. Arrange the corn on a platter, spoon over the chimichurri salsa and serve immediately with the chipotle mayo for dipping.
  • Tip: Use vegan mayonnaise to make these vegan.

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