Corn ribs were all the rage two or three years ago when every household got an airfryer. This version can be grilled for the best flavor, or also oven baked. It is then drenched in garlic butter just before serving for a delicious, albeit messy, dining experience.
Ingredients:
4 whole corn cobs
3 Tbsp extra virgin olive oil
1 1/2 tsp garlic powder
2 1/2 tsp smoked paprika
2 tsp sea salt
1 tsp black pepper
Garlic butter:
50g butter
1 garlic clove, finely minced
Method:
Cut corn – 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.
BBQ (best!) or oven – Heat BBQ on high or oven 200°C/375°F (180°C fan).
Garlic butter – Melt the butter in a small saucepan over medium heat. Then add the garlic and cook for 20 seconds until it smells fragrant. Remove from the stove and keep warm/liquid.
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.
BBQ – Place corn on the BBQ kernel side down. Cook for 8 minutes or until you get charred spots. Then cook each cut side for 1 minute.
Oven – Bake for 25 to 30 minutes, kernel side up. (Note: the corn doesn't curl as much, also, no charred spots).
Transfer corn back into the bowl. Pour over garlic butter and toss.
Pile onto plate, sprinkle with parsley then grab and eat like ribs.
صحة و عافية
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