Corn Ribs

Servings 4 as a side

Instructions

A brilliant side dish for burgers, ribs and all your BBQ favourites.

Ingredients

4 whole sweetcorn cobs
1 tbsp olive oil
2–3 tbsp Huli Huli chicken rub
50g butter
2 garlic cloves, finely grated
Huli Huli Volcano mayo, to serve

Method

Prepare the corn
Sweetcorn can be quite tough to cut, so use a large sharp knife and take care.

Trim the ends from each corn cob. Cut each cob in half crossways to make shorter pieces — this makes them much easier to handle.

Cut into ribs
Stand each piece upright on a sturdy chopping board and carefully cut lengthways through the centre. Cut each half again to create quarters, giving you “corn ribs”.
Season the corn
Place the corn ribs into a large mixing bowl. Drizzle over the olive oil and toss well until evenly coated.

Sprinkle over the chicken rub generously, making sure the seasoning gets between the kernels as well as all over the corn.

Make the garlic butter
Melt the butter in a small saucepan over a low heat. Add the grated garlic and cook gently for around 10 minutes until fragrant. Don’t let the garlic brown.
Cook on the BBQ
Preheat the BBQ to a high heat.

Place the corn ribs core-side down over the hottest part of the grill and cook for about 8 minutes. Then turn regularly and continue cooking until the kernels are tender and lightly charred around the edges.

Cook in the oven

Cook in the centre of a 180c preheated oven for about 20mins.