Pic of BBQ Sweetcorn 'riblets'

BBQ Sweetcorn 'riblets'

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BBQ Sweetcorn 'riblets'

Serves 4 30 min
These are a real showstopper. If you’ve not tried these, you must. Everyone loves them, especially kids. The key to getting it right is having a sharp enough knife to taper down the corn with some of the middle attached, to hold the rib together.


  • 2 sweetcorn cobs
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp brown sugar
  • Olive oil
Image of BBQ Sweetcorn 'riblets'


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Peel and discard the husks from the corn, and any fibres underneath. With a sharp knife, cut off the bottom 1cm or so, so that you have a flat base.
  • Step 2

    Sit the corn on the flat base, then cut it half, cutting down the length of the corn. It will be quite tough – be careful.
  • Step 3

    Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide.
  • Step 4

    Make your BBQ spice mix by mixing the cumin, dried coriander, smoked paprika, oregano and the sugar. Season with salt and pepper.
  • Step 5

    Thoroughly coat the ribs in oil and the spice mix. Bake at 190 C until curled and crispy, roughly 20 mins.
  • Step 6

    Enjoy straight away while they are nice and hot.

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