BBQ
BBQ Sweetcorn 'riblets'
These are a real showstopper. If you’ve not tried these, you must. Everyone loves them, especially kids. The key to getting it right is having a sharp enough knife to taper down the corn with some of the middle attached, to hold the rib together.
Ingredients
- 2 sweetcorn cobs
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp brown sugar
- Olive oil
Method
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Step 1
Peel and discard the husks from the corn, and any fibres underneath. With a sharp knife, cut off the bottom 1cm or so, so that you have a flat base.
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Step 2
Sit the corn on the flat base, then cut it half, cutting down the length of the corn. It will be quite tough – be careful.
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Step 3
Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide.
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Step 4
Make your BBQ spice mix by mixing the cumin, dried coriander, smoked paprika, oregano and the sugar. Season with salt and pepper.
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Step 5
Thoroughly coat the ribs in oil and the spice mix. Bake at 190 C until curled and crispy, roughly 20 mins.
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Step 6
Enjoy straight away while they are nice and hot.