These Crispy Chilli Corn Ribs are everything you want in a snack or side dish: crunchy, smoky, spicy, and seriously addictive. Cutting the corn into rib-style strips creates maximum crispy edges, while smoked paprika and Marion’s Kitchen Crispy Chilli Oil bring bold flavour to every bite. The fresh chilli and shallot dressing adds a punchy finish that cuts through the richness and keeps you coming back for more. Perfect for entertaining, barbecue sides, or an easy oven-baked snack, this corn ribs recipe delivers big flavour with minimal effort.
2 fresh corn cobs, each sliced lengthways into 4 strips
1 tbsp smoked paprika
1 tbsp Marion’s Kitchen Crispy Chilli Oil , Only the oil
1 tsp sea salt
½ tsp freshly ground black pepper
Dressing
2 shallots, finely dice
3 red chillies, finely chopped
½ lime
2 tbsp Marion’s Kitchen Crispy Chilli Oil
1 tsp soy sauce
- Preheat the oven to 220°C (fan-forced 200°C). Line a baking tray with baking paper.
- Place the corn ribs into a tray. Add the smoked paprika, Marion’s Kitchen Crispy Chilli Oil , salt, and black pepper. Toss well until the corn is evenly coated.
- Bake for 18-22 minutes, turning halfway, until golden, curled, and crispy on the edges.
- While the corn is baking, combine the shallots, red chillies, lime juice, and Marion’s Kitchen Crispy Chilli Oil in a small bowl. Mix well and set aside.
- Transfer the hot corn ribs to a serving plate and spoon over the chilli and shallot dressing. Serve immediately while hot and crispy.
