These Buttery Corn Riblets are a really easy way to jazz up the humble corn on the cob! They put a really tasty spin on a classic side dish and look abit fancier too. I think these ribs have a really summery feel to them and you could even cook them on the barbecue instead of in the oven if desired.
The buttery mixture is really simple to make and can be made in advance to save time if need be. If you don’t have any nutritional yeast to hand you could substitute this ingredient for parmesan if you eat it or a dairy free equivalent if you don’t.
The most challenging part of this recipe is chopping the corn. I use cobettes from supermarkets that are already trimmed for convenience and then slice them into quarters myself. This is easiest if you stand the corn on the cobs up and slice straight down the middle using a really sharp knife to cut them in half. Then, with the flat side facing up, slice lengthways along the inside of the corn on the cob until it separates into quarters. If you don’t want the shoulder ache this will probably bring then you could always just keep the cobs whole and baste the mixture on.
I love these corn riblets as a side alongside a simple salad, burgers, Pulled ‘Pork,’ my Cauliflower Barbecue Ribs and some kind of potato dish like my simple Lemon Butter Herby Potatoes or this Pea Pesto & Greens Potato Salad. They also work really well when paired with my Vegan Fried ‘Chicken’.
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