If you haven't heard about corn riblets yet- let's get you up to speed! Taking the world by storm this Vegetarian/Vegan BBQ trend has swept the world! With corn on special this week- it couldn't be a better time.
A cute take on Elotes, or Mexican Street corn, you can dress these curvy little guys up in so many different flavour combinations! Try butter, yoghurt, coriander, paprika and pepper, garlic butter, creamy mayo, spicy mayo, chilli flakes, crumbed or shredded cheese or even one of our Beerenberg sauces!
Super easy, the hardest thing about this recipe is cutting the actual corn. Tik Tok seems to recommend a nice sharp knife from the top cutting downwards. This is what we tried and it worked with a little cajoling on a cutting board for the smaller segments.
These are tasty served piping hot, and are equally tasty at room temperature if you are serving them as part of a larger feast. So Versatile, you can BBQ, roast or shallow fry these.
What You Need:
2-4 Ears of corn cut into quarters or sixths lengthwise
3 Tbsp Butter melted
Choice of seasonings and toppings as mentioned above.
What To Do:
Pre-heat oven to 200. Cut corn lengthwise into quarters or sixths.
Brush butter on to riblets.
Place on baking tray and bake for 10 minutes. Turn riblets over and bake for 10-12 minutes more until starting to get some nice brown charred spots.
Remove from oven and brush with a bit more butter (so the seasoning sticks) and sprinkle with seasoning and toppings of choice. We recommend a bit of mayo, a sprinkle of paprika, black pepper, coriander and some finely shredded white bite-y cheese like Manchego. Delish!
Baking worked very well for us. You can put these in the air fryer or on the BBQ as well. We found shallow frying them was ok- but didn't provide the tastiest option.