Recipes SPICY SWEETCORN RIBS WITH CREAMY HERB DIP
SPICY SWEETCORN RIBS WITH CREAMY HERB DIP
Indulge in the abundance of produce that high summer offers and focus your New Year meals around veggies. Whether you go full-on Veganuary or just want to eat lighter following festive season indulgence, we had loads of fun developing recipes to inspire – recipes like these spicy sweetcorn ribs with a creamy herbed dip.
- WHAT YOU WILL NEED -
- FOR THE SWEETCORN:
- FOR THE CREAMY DIP:
- 4 cobs of sweetcorn
- ¾ cup low fat plain yoghurt (use vegan yoghurt if preferred)
- 3 Tbs extra virgin olive oil
- ¼ cup reduced oil tangy mayonnaise (use vegan mayo if preferred)
- 3 Tbsp melted butter (substitute with more olive oil for a vegan version)
- zest of one lemon, finely grated
- 1 small clove garlic, finely minced
- 1½ tsp Cape Herb & Spice Veggie Seasoning ROAST
- 1 tsp Cape Herb & Spice MEDITERRANEAN ROAST
- 1½ tsp Cape Herb & Spice PORTUGUESE PERI PERI
- METHOD -
The corn can be quite difficult to cut, so to make things slightly easier, boil the corn cobs for 7 minutes and allow them to cool until they are comfortable to handle. Cut the cobs lengthwise in quarters. Mix together the olive oil, melted butter and spice seasonings. Paint the corn ribs with this seasoning mix.
To make these corn ribs in the oven: Pop the corn cobs in a baking sheet and place in a 200˚C oven for 20-30 minutes.
To air fry these corn ribs: Pop them in your air fryer at 200˚C for 10-15 minutes until they start curling and browning ever so slightly at the edges.
If preferred, you can also simply braai these corn ribs.
Serve them warm with the creamy herb dip. To make the dip, simply combine all the dip ingredients and stir.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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