CORN RIBS WITH CHILLI & LIME SALSA
Smoky, buttery corn ribs paired with a punchy chilli & lime salsa - this vibrant dish is bursting with flavour and sunshine. Finished with a golden gloss of GOOD PHATS Spanish Extra Virgin Olive Oil and served with a cooling sour cream & chive dip, it's a crowd-pleasing side or stunning summer starter.
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GOOD PHATS: SPANISH EXTRA VIRGIN OLIVE OIL & GHEE
SERVES: 4
PREP TIME: 15 MINS
COOK TIME: 20 MINS
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INGREDIENTS
CORN RIBS
4 corn on the cob
3 tbsp GOOD PHATS Ghee, melted
1 tbsp sweet smoked paprika
1-2 garlic cloves, minced
1 tsp onion powder
Pinch chilli flakes
Sea salt & cracked black pepper
CHILLI & LIME SALSA
½ small red onion, finely diced
Handful cherry tomatoes, diced
Small handful roasted red peppers, diced
1 red chilli, finely chopped
1 lime, zest & juice
Handful fresh coriander, chopped
GOOD PHATS Spanish Extra Virgin Olive Oil
Sea salt & cracked black pepper
SOUR CREAM & CHIVE DIP
1 small tub soured cream
1 tbsp chives, chopped
Sea salt & cracked black pepper
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METHOD
STEP ONE: PREP THE CORN
Bring a large pot of salted water to the boil. Simmer the corn for 5-6 minutes until just tender, then drain and cool slightly.
Carefully cut each cob lengthwise into quarters to create ribs (use a sharp knife and steady pressure). Set aside.
STEP TWO: MAKE THE SPICED GHEE
Melt GOOD PHATS Ghee in a small pan with the minced garlic, smoked paprika, onion powder, chilli flakes, and seasoning. Bring to a gentle simmer, then set aside.
STEP THREE: CHARGRILL THE CORN
Heat a grill pan or BBQ to high. Grill the corn ribs cut-side down for 3–4 minutes per side until lightly charred and slightly curled. Toss immediately in the warm spiced ghee.
STEP FOUR: PREP THE SALSA
In a bowl, combine red onion, cherry tomatoes, roasted red pepper, chilli, coriander, lime zest, and juice. Add a generous glug of GOOD PHATS Spanish EVOO. Season to taste and toss gently.
STEP FIVE: MIX THE DIP
In a small bowl, stir chopped chives into the soured cream. Season with sea salt and cracked black pepper. Chill until ready to serve.
STEP SIX: ASSEMBLE & SERVE
Arrange the grilled corn ribs on a large platter. Spoon over the salsa and finish with an extra drizzle of GOOD PHATS Spanish EVOO. Scatter with fresh coriander and serve alongside the sour cream & chive dip.
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CHEF’S TIP
Add creamy avocado chunks or crumbled feta for extra indulgence. These ribs make the perfect BBQ side or plant-based party starter.
Fresh, zingy, smoky, and bold-this is Good Phats summer cooking at its finest.
