Barbecue Sweetcorn ‘Riblets’ – a showstopper of a recipe

Barbecue Sweetcorn ‘Riblets’ – a showstopper of a recipe

Recipe by Riverford Farm, tried & tasted by AnnabelCourse: Side dishDifficulty: Easy


Prep time


Cooking time



A great change to normal grilled sweetcorn and much easier to eat.


  • 2 sweetcorn cobs

  • 1 tsp cumin

  • 1 tsp dried coriander

  • 1 tsp smoked paprika

  • 1 tsp oregano

  • 1 tsp brown sugar

  • Olive oil


  • Peel and discard the husks from the corn, and any fibres underneath. With a sharp knife, cut off the bottom 1cm or so, so that you have a flat base.
  • Sit the corn on the flat base, then cut in half, cutting down the length of the corn. It will be quite tough – be careful.
  • Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide.
  • Make your BBQ spice mix by mixing the cumin, dried coriander, smoked paprika, oregano and the sugar. Season with salt and pepper.
  • Thoroughly coat the ribs in oil and the spice mix. Bake at 190 C until curled and crispy, roughly 20 mins.
  • Enjoy straight away while they are nice and hot.

Cook’s Tip

    To purchase the Riverford Spring & Summer Veg recipe book from Amazon click HERE