Spicy and tangy tikka corn ribs recipe
Savour this Indian starter recipe that layers spices with the tang of lemon
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 2 |
1 whole corn cob
1 tsp of olive oil
1 tsp garlic powder
1 tsp ginger powder
1 tsp paprika
Salt to taste
½ tsp black pepper
1 tsp chaat masala
2 lemons
1 tbsp tikka masala (store bought)
½ cup ranch sauce
Few fresh cilantro
To prepare corn, start by cutting it in half. Then, carefully slice it lengthwise into finger-sized pieces.
To marinate, grab another bowl and combine olive oil, garlic powder, ginger powder, paprika, and salt. Mix thoroughly.
Put the corn ribs into the bowl and make sure they are thoroughly covered with the marinade. Let them marinate for 30 minutes.
To make tikka sauce, grab a mixing bowl and combine ranch sauce, fresh lemon juice, chaat masala, and tikka masala. Whisk thoroughly and set it aside.
Preheat your oven or air fryer and set the temperature to 180°C.
Place the corn ribs in a tray lined with baking paper and bake it in the oven for 10 to 12 minutes until crispy. (An alternative option is to use an air fryer for 10 minutes.)
After crisping the corn ribs, mix them generously with the tikka sauce.
Stack all the corn ribs onto a platter with the sliced lemon wedges on the side.
Garnish with freshly chopped cilantro, and serve hot.
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