Corn Ribs with Chipotle Skyr


A twist on corn on the cob with a smokey thick and creamy skyr dipping sauce. Feel free to double or triple this recipe because we know it’ll disappear fast off the table.

Serves 2



Corn Ribs:
1 tbsp
Olive Oil
1/2 tsp
Garlic Powder
1/2 tsp
Smoked Paprika
1/4 tsp
Chili Powder
1/4 tsp
Kosher Salt
Ears of Corn
Chipotle Skyr Sauce:
1 - 5.3 oz
Icelandic Provisions Plain Skyr
1/2 or 1
Chipotle Peppers in Adobo Sauce
depending on desired spice level
1 tsp
Adobo Sauce from Can
Garlic Clove
1 tsp
Lime Juice
1/4 tsp
Cotija Cheese and Cilantro Leaves
for topping
Step 1:
Heat oven to 475°F.
Step 2:
Cut the tops and bottoms of each cob so that both ends are flat. Stand the corn vertically, with the thicker end on a cutting board. Position a sharp knife in the middle of the top of the ear of corn and carefully divide the corn in half.
Step 3:
Repeat this process one more time, cutting the two halves in half. Repeat this step for the second ear of corn. You will end up with 8 “ribs” total.
Step 4:
To a small bowl add the olive oil, garlic powder, smoked paprika, chili powder, and salt and mix to combine.
Step 5:
Brush the olive oil mixture over each “rib” of corn. Place on a baking sheet and put into the oven for about 20 minutes, or until the corn ribs begin to curl and appear slightly charred.
Step 6:
While the corn is in the oven, prepare the chipotle sauce. Add the chipotle sauce ingredients in the order listed to a small food processor and blend until smooth. Taste and add additional salt as needed. Add the other half of the chipotle pepper if a spicier sauce is desired.
Step 7:
Transfer the corn ribs to a plate. Transfer the sauce to a piping bag, cut off the tip of one corner, and drizzle over the top of the corn. Alternatively, the sauce can be transferred to a small dish and served on the side. Top with cheese and cilantro leaves and enjoy.

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