These sweetcorn ribs basted in garlic butter make a different sort of starter or side dish and are surprisingly moreish. Keep those summer flavours coming just a little longer and cook them on the BBQ or in the oven alongside your favourite grilled meats or even Mexican dishes like fajitas or chilli con carne. Serve them with a flavoured mayonnaise from our Farm Shop to dip. We like them dunked into Chilli and Lime mayonnaise from Charlie & Ivy’s.

Serves: 2-4

Make in: 30 mins

Ingredients

2 whole corn-on-the-cob

1 tablespoon melted butter

¼ teaspoon smoked paprika

¼ teaspoon garlic paste

20g Parmesan cheese, grated

Salt & pepper

Method

Preheat the oven to 190ºC.

Remove the outer leaves and woody stalk from the corn on the cobs and wash with cold water. Using a sharp knife, halve each corn on the cob horizontally to create two smaller cobs.

Place the 4 resulting cobs onto a microwavable dish and microwave 3 minutes to soften slightly. Once they have cooled, stand the cobs on the flat end, and carefully slice them into 4 quarters (‘ribs’).

In a bowl, mix together the melted butter with the smoked paprika and garlic paste, then season with salt and pepper.

Using a pastry brush, brush each of the ribs with some of the garlic butter mixture.

Lay the ribs onto a lightly oiled baking sheet and cook in the oven for for 25-30 minutes, or until the corn pieces have curled up and become golden on the outside.

Remove from the oven and sprinkle with the parmesan cheese.