Sweet, juicy corn becomes something special when roasted until caramelised, then coated in melted Lard Ass Chilli Lime Butter. Finished with fresh herbs, parmesan and a squeeze of lime, these corn ribs are the kind of side dish that quietly steals the show.
INGREDIENTS
4 corn cobs, husks removed
150g Lard Ass Chilli Lime Butter
30g finely grated parmesan
2 tbsp chopped coriander
1 lime, cut into wedges
Sea salt, to taste
METHOD
Preheat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
Carefully trim the ends from each corn cob. Stand each cob upright and cut it in half lengthways, then cut each half in half again to create four long "ribs". A large, sharp knife and steady pressure are essential.
Arrange the corn ribs in a single layer on the tray.
Melt 100g of the Lard Ass Chilli Lime Butter and brush generously over every piece.
Roast for 25–30 minutes, turning halfway, until the corn is tender and lightly charred around the edges.
Melt the remaining 50g butter and drizzle over the hot corn immediately after removing it from the oven.
Sprinkle with parmesan, coriander and a pinch of sea salt.
Serve with fresh lime wedges for squeezing over just before eating.
TIPS
Cutting corn ribs can be firm. Use a stable chopping board and a heavy chef's knife.
The second drizzle of Lard Ass Chilli Lime Butter after roasting keeps the chilli and lime flavours bright and vibrant.
Delicious served alongside grilled chicken, steak, burgers or as part of a summer barbecue spread.
