Tomato Curry Corn Ribs


4Tomato Curry Corn RibsServes 4

Prep Mins

1515 Mins 35 Mins 50 Mins

Total 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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