Corn Ribs with Parmesan Cream

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Póngracz Desiderius

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Corn Ribs with Parmesan Cream

Serves 4


For the Parmesan Cream:

250ml cream

40g finely grated parmesan

Grated zest of 1 lemon

2 sweetcorn on the cob

30ml butter, melted


40g finely grated parmesan


  1. Preheat the oven to 200˚C. Line a baking tray with baking paper.
  2. For the parmesan cream; combine the cream, parmesan and zest in a small saucepan over low heat and reduce the cream by half. Remove from the heat and set aside until needed.
  3. Place one cob at a time upright on a clean cutting board. Cut it into quarters in the length through the hard stalk. You should end up with 4 long corn “ribs”.
  4. Brush the ribs with the butter and place on the prepared baking tray. Season with salt.
  5. Bake in the oven for 25-30minutes until cooked.
  6. Remove from the oven and drizzle the parmesan cream and freshly grated parmesan over each rib. Serve with glasses of Póngracz Desiderius.