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  • Writer's pictureChef Dylan


This creative spin on the classic corn on the cob are packed full of flavours of the Deep South. Trust me when I say these bad boys will be the talking point of the night.

These corn ribs with natural juicy sweetness are next level scrumptious with a coating of melted butter and finished with finely grated parmesan, fresh chives and a sprinkle of smokey, spicy, garlicky Louisiana seasoning.

Whip up this quick and easy recipe as a snack, as a sensational side to your next BBQ feast or as an interesting conversation starter for the next time you have a dinner party served as an entree. As always if you don’t like spice you can substitute the Creole for my Gaucho seasoning instead and they will be just as delicious or do a tray of each to make sure no one misses out.

Did you know? Recently an adorable kid has become a world wide sensation due to his love of corn. The way his eyes light up when he talks about corn really is heart warming and he has become a wonderful ambassador for kids enjoying vegetables. You may have even have heard teenagers singing the now famous song created from the interview. One line I definitely agree with is when he remarks “then I tried it with butter and everything changed!”

This recipe isn’t difficult the only tricky part is getting through the hard core of the cob. Cutting the cobs of corn length ways is what gives them the look of a ‘rib’. For anyone who has tried to cut a piece of corn the ‘normal’ way will know they are not the easiest thing to cut through. And cutting them length ways can be even more of a challenge.

Chef Dylan tips: 1.Before you attempt to slice through your corn cobs, ensure you have a sharp chef’s knife and a stable flat surface. 2. Stand the corn cob vertically with the wider end sitting flat on your cutting surface. 3. Keep your fingers on the back the knife well away from the blade. 4. Slicing the corn cobs vertically also ensures you don’t smash and destroy your corn kernels on the way through. 5. I use a rolling pin to tap on the back of the knife to slowly edge my way down through the thickest part at the bottom. The easiest and safest way to see how to do it is to head to Youtube for a quick tutorial.

Memory Lane Some where inland from Bundaberg QLD 2006

“Wow look over there!” says my brother Mitchell pointing to the lilac coloured sky from the drivers seat. I turn my head to follow his direction and glimpse a beautiful bone coloured full moon has begun to sneak its head over the hill. “Whoa nah look at that too!” he says excitedly. I can see the silhouette of an old barn “Its an omen!” declares Mitchell. “Im pulling over I’ve got to go check it out” he says flicking on the blinker he abruptly pulls into a dirt covered verge and we skid to a holt.

As the wind blows the dust away from Hermia’s wheels I see we have stopped next to a stall selling fresh corn. ‘50c a cob’ says the hand painted sign. I’ll get a few for dinner I think to myself as Mitchell pulls up the hand break and switches off the engine. “Remember that old witch said to look for refuge on a hill under the full moon?” Mitchell asks “Yeah but she seemed crazy” I retort “All the best people are” he quips raising his eyebrows up and down. “It looks like its falling apart” I protest feebly “Stop being a sissy everything in the universe is falling apart, we are literally beings ground back to dust by the forces of time and something tells me there is a clue up there to my destiny” he says flinging open the door. “And I’m not going to die wondering!” he adds.

“Come on!” he says jumping over the barb wire fence like a kangaroo, his enthusiasm for life and adventure convinces the more rational part of my mind “Alright, alright” I say “Hold the fence wire open for me will ya I’m not as tall as you”. As we make our way through the long straw coloured grass the sky starts to darken to a shade of deep purple with Venus shining brightly. We are at the barn in no time. It smells of oil and hay. Looking around its clearly abandoned and there is an old tractor decaying gracefully in its final resting place. “How cool is it that! The moon is perfectly shining through the hole in the roof?!” say Mitchell “Thats it! That’s why we are here” he declares excitedly. “This is going to me a memory we will never forget! I’m going to turn it into a painting! I’m climbing up onto the roof to get a better view” he exclaims as he begins to walk up the stairs leading to the loft. Here we go I think the myself.

PREP TIME: 20 mins




  • 6 fresh corn cobs

  • 4 tbsp olive oil

  • 3 tbs CREOLE

  • 3 cloves garlic, crushed

  • 150g salted butter, melted

  • ⅓ cup fresh parmesan cheese, finely grated

  • ⅓ bunch chives, chopped


  1. Preheat oven to 180°C.

  2. Remove husk from corn.

  3. Using a very sharp knife, and a hard and steady surface, carefully split each corn cob into quarters lengthways.

  4. Place the oil, CREOLE or Gaucho seasoning and crushed garlic into a small bowl and stir to combine.

  5. Place corn in a large mixing bowl and coat evenly with the spice mix.

  6. Line a large baking tray with greaseproof paper and add the corn ribs.

  7. Bake for approximately 30 minutes, or until the edges are starting to brown and the corn is soft and juicy.

  8. Add cooked corn back into the large bowl and drizzle over the butter and toss to coat.


Serve corn ribs on a platter. Garnish with a sprinkle of parmesan cheese, chives and a little more seasoning for colour.


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