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Roasted Corn Ribs

Corn ribs are the perfect year-round snack. Great as a side-dish for dinner, finger food for a backyard BBQ, or a fun, healthy afternoon snack for the kids. This simple recipe from Chef Shellie Friodevaux uses our NN-CD87L 3-in-1 Convection Microwave to roast the corn in a smoky marinade, and topped with coriander and a refreshing hit of lime. Add a simple sriracha mayo dip to spice it up, and you have a tasty canape for your next event.


  • 3 corn on the cob
  • 2 tbs extra virgin olive oil
  • ¾ tsp smoked paprika
  • ¾ tsp garlic powder
  • Sea salt
  • Cracked black pepper

Sriracha Mayonnaise

  • 1 cup whole egg mayonnaise
  • 1 tbs sriracha hot sauce

To Serve

  • Lime wedges
  • Coriander leaves


  • Preheat the oven by pressing the “Convection” button until you reach 190°C, and press the start button twice.
  • Stand a corn cob up vertically on a chopping board. With a sharp knife chop it in half, and chop those halves in half again.
  • In a small bowl, combine the oil, smoked paprika, garlic powder and season with salt and pepper.
  • Place the wire rack on top of the enamel tray. Spread the corn ribs in an even layer on top of the wire rack. Brush corn with spiced oil.
  • Once the oven is up to temperature, place the enamel tray and wire rack into the oven. Set time for 30 minutes and press start.
  • Meanwhile make the sriracha mayo by combining the mayonnaise and sriracha hot sauce together. Set aside till ready to serve.
  • When the corn ribs are cooked, place them on a serving tray. Serve with sriracha mayonnaise, coriander leaves and lime wedges.