• 2 ears Corn – shucked
  • 1 tbsp Olive Oil
  • ½ tsp Sea Salt
  • ½ tsp Paprika
  • Black Pepper – to taste
  • 2 tbsp Grated Parmesan or Vegetarian Alternative


  • ½ cup Mayonnaise
  • 1 tsp Sriracha
  • 1 tsp Honey – optional
  • Sea Salt – to taste


  1. Preheat the oven to 425ºF / 210ºC
  2. Line a sheet pan with parchment paper for easier clean up.
  3. 2 ears CornOn a chopping board, very carefully cut the corn in half lengthwise, then into quarters, until you have 8 long pieces.
  4. 1 tbsp Olive Oil |½ tsp Sea Salt |½ tsp Paprika |Black PepperPlace them on the sheet pan, drizzle with olive oil and toss with the sea salt, paprika and black pepper, making sure each piece is coated.
  5. Bake for between 25 and 30 minutes until corn is tender and the ‘ribs’ are starting to curl.
  6. ½ cup Mayonnaise |1 tsp Sriracha |1 tsp Honey |Sea SaltWhile the corn is cooking, make the sriracha mayo by mixing together all the ingredients thoroughly in a small bowl.
  7. 2 tbsp Grated Parmesan or Vegetarian AlternativePull the corn out of the oven and scatter with the grated parmesan whilst still hot.
  8. Serve hot with the sriracha mayo dip.


The nutrition information provided relates only to the corn rips and does not include the dip. 


Calories: 169kcalCarbohydrates: 19gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 659mgPotassium: 203mgFiber: 2gSugar: 4gVitamin A: 316IUVitamin C: 6mgCalcium: 59mgIron: 1mg

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