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–+ servings

Corn on the Carcass

Clever plating and simple preparation transforms corn on the cob into a spooky Halloween side of Corn on the Carcass.
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Course: Side Dish
Cuisine: Halloween Food
Keyword: corn on the cob, Halloween
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 16 ribs

Equipment

  • Convection oven

Ingredients

  • 4 ears corn
  • ½ cup olive oil
  • 1 tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ tsp. smoked paprika
  • pinch salt and pepper
  • smoky mayo (recipe below)
  • ½ cup cotija cheese, crumbled
  • cilantro and lime (garnish)

Smoky Mayo

  • 3 tbsp. mayonnaise
  • 3 tbsp. sour cream
  • ½ tsp. each chili powder, cumin, smoked paprika and salt
  • 1 tsp. garlic powder
  • 1 tbsp. jalapeno, finely minced
  • 1 tbsp. cilantro, finely chopped
  • 2-3 tbsp. lime juice

Instructions

  • Preheat oven to 400°.
  • (Updated instructions as of Nov 1, 2022)
    To cut corn cobs into fourths lengthwise, first cut off the ends of each cob so that it can stand on end. Use a chef's knife and a rubber mallet to gently tap the knife into the end of the cob. Continue to gently tap the end of the knife with the rubber mallet to work the knife through the cob to cut it into halves. Repeat with each half to cut each cob into four pieces. Repeat with remaining corn cobs until you get 16 ribs.
    Place ribs on a parchment paper lined cookie sheet.
  • Mix olive oil, chili powder, garlic powder, smoked paprika and salt and pepper in a small bowl and baste corn ribs with it.
  • Combine all the smoky mayo ingredients in a small bowl and stir until combined. Set aside.
  • Place corn ribs in a 400° oven with convection on for 7 minutes. Turn ribs over and continue to bake with convection for an additional 7-8 minutes. The cobs will curl slightly which is what you want. Remove from oven, let cool slightly, arrange them on a platter to resemble a rib cage and garnish with the smoky mayo, crumbled cotija, cilantro and extra limes.