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.
Ears of Corn
Chipotle Skyr Sauce:
1 - 5.3 oz
Icelandic Provisions Plain Skyr container
1/2 or 1
Chipotle Peppers in Adobo Sauce depending on desired spice level
Adobo Sauce from Can
Cotija Cheese and Cilantro Leaves for topping
Heat oven to 475°F.
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.
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.
To a small bowl add the olive oil, garlic powder, smoked paprika, chili powder, and salt and mix to combine.
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.
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.
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.