Tomato Curry Corn Ribs
4Tomato Curry Corn RibsServes 4
1515 Mins 35 Mins 50 Mins
For the curry sauce:
- 1 pint MiMi® Gourmet Tomatoes
- 1 medium shallot, peeled and chopped
- 1 large garlic clove
- 2” piece of ginger, peeled and sliced
- ¼ cup cilantro stems, chopped
- 1 tsp. fish sauce
- 1 Tbsp. Curry powder
- 1 Tbsp. brown sugar
- 1 tsp. lime zest
- 1 tsp. ground coriander
- ½ tsp. ground turmeric
- ½ tsp. Cayenne pepper
- 2 Tbsp. canola oil
For the corn ribs:
- 4 corn on the cobs, cut into quarters lengthwise
- ½ small red onion, thinly sliced
- Cilantro leaves, for garnish
- Lime wedges, for serving
- Preheat the oven to 400°F.
- For the curry sauce, combine all ingredients except the canola oil in a food processor and blitz until a chunky paste forms. (Alternatively, you can use a mortar and pestle.) Drizzle the oil in with the motor running until fully combined.
- Place the corn ribs on a rimmed baking sheet and coat with curry paste, reserving additional paste for serving. Bake in the oven until the corn is browned and the ribs begin to curl, about 15-18 minutes.
- Transfer corn ribs to a serving platter. Halve the remaining MiMi® tomatoes and add to the platter along with the red onion and cilantro leaves. Serve with lime wedges and the remaining curry sauce.
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