Corn Ribs with Spicy Paprika Mayo

Name: Corn Ribs with Spicy Paprika Mayo
Cuisine: Québécoise
Ingredients: 3 ears of corn, peeled and cut into two pieces each; 1/4 cup (60 ml) olive oil; 2 teaspoons (10 ml) paprika; 1 teaspoon (5 ml) smoked paprika; 1/2 teaspoon (2.5 ml) garlic powder; 1 teaspoon (5 ml) dried oregano; 1/2 teaspoon (2.5 ml) salt; Pepper to taste; 1/3 cup (70 g) mayonnaise or vegenaise; 1 tablespoon (15 ml) sambal oelek; 1 tablespoon (15 ml) lemon juice; 1 teaspoon (5 ml) paprika; 1/2 teaspoon (2.5 ml) garlic powder; 1 tablespoon (15 ml) finely chopped white onion; 3 tablespoons (45 ml) diced cherry tomatoes; 1 tablespoon (15 ml) finely chopped fresh parsley

I don’t know why I waited so long to try the famous corn ribs! They really are absolutely delicious!

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Ingredients

Corn Ribs

3 ears of corn, peeled and cut into two pieces each
1/4 cup (60 ml) olive oil
2 teaspoons (10 ml) paprika
1 teaspoon (5 ml) smoked paprika
1/2 teaspoon (2.5 ml) garlic powder
1 teaspoon (5 ml) dried oregano
1/2 teaspoon (2.5 ml) salt
Pepper to taste

Spicy Mayo

1/3 cup (70 g) mayonnaise or vegenaise
1 tablespoon (15 ml) sambal oelek
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) garlic powder

Toppings

1 tablespoon (15 ml) finely chopped white onion
3 tablespoons (45 ml) diced cherry tomatoes
1 tablespoon (15 ml) finely chopped fresh parsley

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Preparation

Corn Ribs

Preheat the barbecue to a medium-high heat and oil the grill.
Place a piece of corn on the cob vertically on a chopping board. Using a sharp chef’s knife, cut the corn in half. Place each half cut-side down and cut it into two wedges. Repeat with the remaining corn.
In a large bowl, combine the olive oil, spices, salt and pepper. Add the corn pieces to the bowl and toss to coat well.
Cook the corn on the barbecue for about 4 to 5 minutes on each side.

Spicy Mayo

In a small bowl, mix together all the ingredients for the sauce. Serve with corn ribs and the remaining toppings.

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