Crispy, spicy, and perfect for sharing—these corn ribs are brushed with Zejd Chili-Infused Olive Oil and served with a cool, creamy dip for the perfect summer bite.INGREDIENTS
- 2 fresh corn cobs
- 2 tbsp Zejd Chili-Infused Olive Oil (or substitute with Zejd Lemon-Infused or Garlic-Infused Olive Oil for a twist)
- ½ tsp smoked paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- Fresh lime wedges, for serving
- Chopped parsley or cilantro, for garnish (optional)
- 3 tbsp Greek yogurt
- 1 tbsp mayonnaise
- 1 tsp Zejd Chili-Infused Olive Oil
- 1 tsp fresh lemon juice
- A pinch of salt
INSTRUCTIONS
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Carefully cut each corn cob lengthwise into quarters. (Tip: Stand the cob upright on a cutting board and use a sharp knife to slice down through the center.) In a small bowl, mix the Zejd Chili-Infused Olive Oil with smoked paprika, salt, and pepper. Brush the mixture generously over the corn quarters.
- Arrange the corn ribs on the baking sheet in a single layer. Bake for 20–25 minutes until the edges curl slightly and the corn is lightly charred and tender.
- In a small bowl, combine Greek yogurt, mayonnaise, Zejd Chili-Infused Olive Oil, lemon juice, and salt. Mix until smooth.
- Plate the hot corn ribs with a sprinkle of chopped herbs and a squeeze of lime. Serve with the dip on the side.
Recipe uses this product
