Barbecue corn ribs

Ingredients

• 6 cooked ears of corn
• 2 tablespoons melted coconut oil (or vegan butter)
• Juice of 1 lemon
• ½ tablespoon sweet paprika
• ½ tablespoon white pepper
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• Salt
• Black pepper
• 2 tablespoons chili oil with ground chili (or more, if you like it very spicy)
• ½ cup vegan barbecue sauce, store-bought or homemade
• More vegan barbecue sauce, to serve

Missing an ingredient?

• What to use instead of coconut oil
• What to use instead of olive oil
• What to use instead of lemon
• What to use instead of corn
• What to use instead of black pepper

Instructions

1. Cut each cooked ear of corn in half crosswise. Then split each half lengthwise into four pieces, so the cob looks like a little bone and the strips like small ribs.
2. In a large bowl, mix the melted coconut oil, lemon juice, paprika, white pepper, garlic and onion powder, salt, black pepper and chili oil. Add the corn strips and stir gently until they're all well coated.
3. Transfer them to a baking sheet and bake for about 20 minutes at 200°C in a preheated oven. Turn them halfway through so they brown evenly.
4. Take them out, put them back in the bowl and coat them well with the ½ cup of barbecue sauce. Bake for 5 more minutes so the sauce caramelizes.
5. Serve them on a platter with a little more barbecue sauce on top, and eat them hot.

Nutrition facts

Approximate, per serving (about 126 g). Calculated with data from USDA FoodData Central.