Wow your garden guests this summer with this surprisingly decadent dish of sweet corn ribs which is way more than the sum of its parts! Easily oven-roasted any day of the week, or pop them on your barbeque for extra chargrilled flavour. These were a huge hit in the Greencity kitchen this summer and we're sure to be baking them up for weeks yet to come. 



Sweetcorn Ribs Recipe



  • 6 whole corn cobs
  • ½ cup olive oil                  
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika                       
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 2 limes   
  • Bunch of coriander 
  • Hot sauce of your choice
  • Vegan mayo - we used Follow Your Heart’s Vegenaise



Preheat oven to 210C or fire up the barbeque if using.

Peel the cobs. Stand one on its flat end and slice down the length of the corn, through the stalk. Be careful! Do this again through each half until you have 4 ribs then repeat with the other cobs.

Mix all the dry ingredients together with the olive oil. Drizzle the mix over the corn cobs and mix really well.

Spread on a baking tray and bake at the top of hot oven for approx. 20 mins. If cooking on the barbeque put straight on the grill and rotate occasionally.

When corn cobs have caramelised, curled and crisped remove from heat and place on a serving dish. Drizzle with juice of one lime and your choice of hot sauce.

Garnish with fresh coriander and lime wedges and serve with creamy, vegan dipping sauce – we used Vegenaise vegan mayo. 


To include Follow Your Heart’s Vegenaise on your next order, browse the range here. Or why not try with hot sauces from Bonnie Sauce Co. or Trodden Black.