Corn Ribs

Low-histamine corn ribs: These grilled corn ribs are served with our delicious HistaFood organic vegetable spread as a dip. A real must-try!

 This recipe is   

• vegan
• suitable for a low-histamine diet  
• gluten-free  
• lactose-free  

Preparation time   

10 minutes + 30 minutes baking time  

Ingredients for 1-2 people  

• 2 ears of corn  
• 2 tbsp olive oil for cooking  
• HistaFood Organic Herb Salt  

Dip  

• 1 glass HistaFood Organic Vegetable Spread Carrot & Beetroot
• 1 clove of garlic (1)  
• 1 small onion (1)  
• 100 g coconut yogurt (1)  
• 1 tbsp acerola juice  

• Salt

preparation  

• Preheat the oven to 220 degrees Celsius (top/bottom heat).  
• Wash the corn cobs and carefully quarter them lengthwise.  

• Cut off the hard core as best you can.  
• Brush the corn ribs with olive oil and bake on a baking sheet lined with parchment paper for about 20-30 minutes until golden brown.  
• Peel and finely chop the onion and garlic clove.  
• Mix HistaFood organic vegetable spread , garlic, onion, coconut yogurt, acerola juice and salt to make a dip.  
• Remove the corn ribs from the oven and serve with the dip.  

Our HistaFood tip  

You can also serve the corn ribs with herbed quark. To do this, mix some quark with fresh herbs such as thyme, rosemary, and parsley, or prepare it with our HistaFood organic herb salt . 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.