Corn Ribs
THE INGREDIENTS
- 4 whole corn cobs
- 3 tbsp extra virgin olive oil
- 2 tbsp parsley or coriander/parsley , roughly chopped (optional garnish)
Seasoning
- 1.5 tsp garlic powder
- 2.5 tsp smoked paprika (or ordinary), plus more for garnish if desired
- 2 tsp cooking/kosher salt
- 2 tsp black pepper
Garlic butter
- 50g/ 3 tbsp unsalted butter
- 1 garlic clove , finely minced
INSTRUCTIONS
Corn cutting:
1. Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright then cut the corn into half then half again to make quarters.
2. Cut half length ribs. Shorter ribs = easier to cut.
Cooking:
3. Heat BBQ on high direct heat.
4. Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells amazing! Remove from the stove and keep warm/liquid (I usually put it on the side of the BBQ).
5. Mix seasoning in a small bowl.
6. Place corn in a large bowl. Toss with olive oil. Then sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible.
7. Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots – watch it curl into “ribs”! Then cook each cut side for 1 minute.
8. Transfer corn back into the bowl. Pour over garlic butter and toss.
9. Pile onto plate, sprinkle with parsley then grab and eat like ribs!
