BBQ Jerk Spiced Sweet Corn Ribs with Habanero Dip

Corn ribs are easy to make and fun to eat and these BBQ Jerk Spiced ribs make a tasty sharing snack or side dish to grilled meats, veg or fish.


Boil the sweetcorn in salted water for 10 minutes (this makes it easier to cut the corn into ribs, but you can skip this part if you prefer). Once cooked remove and leave to cool.

Preheat the oven to 220c/200Cfan/Gas 7

To make the sweetcorn ribs: Trim the end of the corn to create a flat surface. Stand the cob vertically on a chopping board and use a large sharp knife to carefully cut through the top down through the centre. Cut the half again so that you have quarters. Repeat for the other cobs.

In a small bowl, mix together the oil and Jamaican BBQ Jerk Seasoning. Brush over the corn ribs so all the kernels are coated. Place on a baking tray and bake for 15-20 min until the ribs are slightly charred and curled (if you haven’t boiled your corn they may need longer in the oven).

Mix the yoghurt with the salsa and place in a serving pot.

Place the ribs on a serving platter, scatter with the spring onions, chilli and a squeeze of lime juice and serve with the Habanero Salsa for dipping.



  • 1 lime, for squeezing
  • 4 spring onions, sliced
  • 1 red chilli, finely sliced
  • For the Corn
  • 4 sweetcorn cobs
  • 2 tbsp olive oil
  • 1 ½ tbsp Jamaican BBQ jerk Seasoning
  • For the Habanero Dip
  • 3 tbsp natural yoghurt
  • 2 tbsp habanero salsa