Sweetcorn ribs with coriander yoghurt dip

Level of difficulty

easy

Ingredients for 6 people

For the corn ribs:
6 cobs of cooked sweetcorn
60 g butter
7 tbsp Worcester sauce
5 tbsp soy sauce
2 tbsp lime juice
1 tbsp maple syrup
2 tsp garlic powder
1.5 tsp chilli powder
1.5 tsp smoked paprika powder
1 tsp cumin
1 tsp ground coriander
Sea salt

For the coriander and yoghurt dip:
300 g natural yoghurt
1 bunch of coriander greens
2 tbsp lime juice
½ red chilli pepper
Salt
Sugar

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First, preheat the oven to 200 °C (conventional oven). Meanwhile, quarter the cooked corn on the cob. Place the corn on the cob upright on a firm surface and cut it in half lengthwise with a sharp knife. Then cut the halves in half again lengthwise.

For the marinade, melt the butter in a pan and mix well with the Worcestershire sauce, soy sauce, lime juice, maple syrup and spices. Place the corn in a large container, pour the marinade over it and cover the corn on all sides. Leave to marinade for approx. 20 minutes. Place the corn in a large baking dish or on a baking tray lined with parchment paper and bake for about 40 minutes until slightly browned.

For the dip, wash the red chilli half and the coriander leaves and remove the seeds from the chilli. Finely chop the chilli and coriander, mix with the yoghurt and lime juice and season to taste with salt and sugar.

Bon appétit!