Description

Because hot buttered corn cobs dripping down one’s chin is a Sunday, Summer BBQ essential.

Ingredients

Scale

3 corn cobs, leaves, husks removed, cut into ribs (see notes)
100g salted butter, at room temperature
1 tsp smoked sweet paprika
1/2 tsp chipotle, ground
3 garlic cloves, crushed
sea salt flakes & pepper
lime mayonnaise and coriander leaves to finish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 200 degrees c.
In a mixing bowl, combine butter, paprika, garlic, chipotle. Mix together and incorporate the spices into the butter.
Using a pastry brush (or your hands) coat each corn rib in butter and place on a roasting tray. If there as an remaining butter, just scoop dollops onto corn cobs randomly.
Sprinkle with a little sea salt and freshly ground pepper.
Pop into the oven and bake for 10 minutes.
Remove from the oven. Give the pan a good shake to get butter in all the right places
Season again (if required). Transfer to a plate and drizzle with a lime mayonnaise and scatter fresh coriander leaves on top.

Notes

To create corn “ribs”

Firstly chop off each end of the corn cob so you start with a flat surface. Stand the corn cob on one of the flat ends and slice straight down the middle with a knife. Be very careful, this part can be a little tricky if the corn cob has quite a woody interior. Once the corn cob is sliced longways in half, lay the cut side flat on the chopping board, and slice again longways, creating your “ribs”.

Nutrition

Serving Size:
Calories: 202
Sugar: 4.6 g
Sodium: 522 mg
Fat: 16.3 g
Carbohydrates: 14.4 g
Protein: 2.7 g
Cholesterol: 36.8 mg