Spring 2024

BBQ Corn Ribs with Sriracha Mayo

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Serving: 4 people, as a side

Prep Time: 10 minutes

Cook Time: 25 minutes

Corn Ribs


4x corn on the cob, each cut into 4 ribs

3 tbsp olive oil

1 tsp smoked paprika

1 tsp cumin

1 tsp garlic powder

1 tsp harissa paste (smooth)

A pinch of Maldon Smoked Sea Salt

50g mayonnaise

1 tbsp siracha

A small handful of coriander, finely chopped

1 lime, cut into wedges


Transform your summer barbecues with BBQ Corn Ribs, infused with the rich, smoky flavor of Maldon Smoked Sea Salt flakes. These corn ribs are grilled to perfection, delivering a delightful combination of sweetness and charred goodness.

Topped with a drizzle of spicy Sriracha mayo, they offer a tantalizing kick that complements the smokiness beautifully. Perfect as a side dish or a standout appetizer, these BBQ Corn Ribs are sure to be a hit at any summer gathering, adding a gourmet twist to your seasonal fare.

Here is how to make BBQ corn ribs with Sriracha mayo…

  1. Start by carefully cutting each corn on cob into ribs. The safest way to do this is to place the flat bottom on the board so the corn is standing upright and then using a sharp knife, bash it down through the core – being careful of your hands and fingers!
  2. Preheat the oven to 200c.
  3. Once you have your 16 ribs, place them into a large baking tray. Then in a small bowl mix together the olive oil, smoked paprika, cumin, garlic powder, harissa paste and Maldon Smoked Sea Salt. Drizzle this all over the ribs and then use your hands to rub it in so each one is evenly coated. Place into the preheated oven and cook for 25 minutes, turning halfway. The ribs should curl as they cook. You can equally cook these in the air fryer or on a BBQ.
  4. Mix the mayonnaise and the siracha and serve alongside the corn ribs for people to dip into. Scatter over some chopped coriander and some lime wedges for squeezing and they are ready to enjoy.
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