Roasted Corn Ribs with Greek Honey
This recipe for roasted corn ribs with Greek honey is fun and something that makes a great Mediterranean diet snack or side dish, even to a festive meal like Thanksgiving. It’s a great way to create something healthy to serve with dips, for example. In fact, you might want to try this with my spicy whipped feta or spiced Greek yogurt dip. The trick is to use really fresh corn, so preferably in season, when it’s sweet and tender.
- 2 ears of corn husks and silk removed
- 3 tablespoons extra virgin Greek olive oil
- 2 teaspoons Dijon mustard
- Smoked sea salt to taste
- Black pepper to taste
- Chili powder or Paprika to taste
- 1 scant teaspoon cumin powder
- 1 tablespoon Greek pine honey or other Greek honey preferably raw
- 1 small bunch of parsley or cilantro trimmed and chopped, for garnish
Preheat oven to 375F/180C.
Prepare the corn: Remove the husks and silk. Trim the ends. Cut the corn in half across the width and then into halves lengthwise. Cut each half in half again, lengthwise, to form the ribs.
Place the corn ribs in an oiled baking dish.
Whisk together the olive oil, mustard, sea salt, chili powder or paprika, cumin powder, and honey. Brush this mixture over the ribs. Bake uncovered until the corn is tender, about 20 - 25 minutes.
Remove, sprinkle with the fresh herbs and serve.
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