Masala Corn Ribs with Lime Yoghurt Dip
Ingredients
- 4 corn on the cob
- 2 tsp chaat masala
- 1 tsp smoked paprika
- 3 tbsp sunflower oil
- 150 ml natural yoghurt
- 2 lime
- 20 g fresh coriander
- 2 garlic cloves
- 20 g butter
Nutrition (per serving)
- Calories
- 306 kcal
- Protein
- 7.8 g
- Carbohydrate
- 29.7 g
- of which sugars
- 8.6 g
- Fat
- 17.8 g
- of which saturates
- 4.9 g
- Fibre
- 4.6 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 220°C/200°C fan. Stand each corn cob upright and carefully quarter lengthways into four ribs using a heavy knife.
- 2
Mix oil with chaat masala, smoked paprika, crushed garlic and a pinch of salt. Toss the corn ribs in this mixture.
- 3
Arrange on a large baking tray and roast for 20–22 minutes until the edges are charred and the corn has curled slightly.
- 4
Meanwhile, stir together yoghurt, zest and juice of one lime, chopped coriander and a pinch of salt to make the dip.
- 5
Remove ribs from the oven, dot with butter and squeeze over remaining lime juice.
- 6
Serve the corn ribs piled on a platter with the lime yoghurt dip alongside.
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