Chilli Corn Ribs with Muhammara Red Pepper Yogurt Dip
Chef Tip: Use a sharp knife to slice the ribs and a deep saucepan to fry them. Be inventive with the butter flavourings and you can use other spices e.g. ground coriander or fennel seeds.
These are the perfect pork rib vegetarian alternative. Get ready to rib and dip! Chilli Corn Ribs are the fiery stars, paired with Muhammara Red Pepper Yogurt Dip – a match made in flavour heaven!
Red Pepper Dip
2 Red pepper
100g Walnuts (roasted)
2 Garlic (crushed)
2 tsp tsp Ras el Hanout
1 tsp Paprika
½ tsp Cayenne Pepper
4 tbsp Olive Oil (plus extra for roasting)
2 tbsp Pomegranate Molasses
200g Yeo Valley Greek yogurt
2 Corn on the cob
Chilli Mix rubs
50g Yeo Valley Salted Butter (melted)
½ tsp Chilli flakes
½ tsp Garlic Granules
1 tsp Paprika
1 tsp Ground Cumin
1 tsp Ground Oregano
Salt and Pepper
Step by Step Instructions
Step 1 – Make Red Pepper Dip
First make the red pepper dip. Heat the oven to 190C and drizzle the red peppers with olive oil and roast them until the skin is charred. Allow them to cool slightly and then peel the skin and remove the seeds.
Fry the shallots for 5 minutes until they are softened and coloured, add the crushed garlic and spices and cook for 2 minutes.
Combine all of the ingredients (other than the yogurt) in a food processor. Add the blended ingredients to a mixing bowl and stir through the yogurt.
Step 2 – Prepare Corn & Butter
Slice the corn into ribs by cutting each one into quarters lengthways and through the stalk
Combine the melted butter with the dried spices.
Step 3 – Fry Corn Ribs
Fry the corn in hot oil (170C-180C) for 3-4 minutes until they have curled up and are a golden colour. Remove the ribs from the oil and drain them on kitchen towel to remove the excess oil. Add them to a large mixing bowl with the seasoned butter. Add salt and pepper and toss to combine the ingredients.
Serve with the dip.