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barbecued corn ribs with sour cream chilli dip


Peel the corn cobs. Remove all husks and corn silk. Use a sharp knife and cut away both ends of the cob.

Carefully, cut the corn in half lengthways. Go as far as the cob and knife will allow. Cut again, each half lengthways.

Heat grill plate on BBQ or flame topped stove. Rub with olive oil. Place the corn cobs face down to brown and caramelize the kernels. Turn after about 10 minutes. Place tin foil or roasting pan lid over to cook through a bit quicker. Cook about 25 minutes until tender.

Prepare the dip, mix the sour cream, mayonnaise, gherkin, chilli paste, in a small bowl. Whip together until well blended. Season to taste.

Arrange the golden corn ribs on a serving platter and garnish with cherry tomatoes and fresh herbs, such as basil or parsley.

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Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

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Serving Size: 80 g Avg Quantity per serve Avg Quantity per 100g
Energy  308.8 Kj 386.0 Kj
Protein 2.9 g 3.60 g
Fat, total 1.4 g 1.8 g
– saturated 0.4 g 0.44 g
Carbohydrate 10.6 g 13.30 g
– sugars 6.1 g

7.60 g

Dietary Fibre 3.3 g 4.10 g
Sodium 0.0 mg 0.0 mg



Source: The Concise New Zealand Food Composition Tables, 14th Edition 2021

Quantities stated above are averages only.


timer Total time 35 mins hourglass_empty Prep time 10 mins timer Cook time 25 mins people Serving 4-6 people info_outline Difficulty Easy
  • 3-4 LeaderBrand Sweetcorn Cobs
  • 250g sour cream
  • ¼ cup mayonnaise
  • 2 tbsp gherkin, finely diced
  • 1 teaspoon chilli paste
  • ¼ cup sweet chilli sauce
  • 200g cherry tomatoes
  • To garnish, Fresh herbs

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