Page title and description

BBQ
BBQ Sweetcorn 'riblets'
Ingredients
- 2 sweetcorn cobs
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp brown sugar
- Olive oil
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Peel and discard the husks from the corn, and any fibres underneath. With a sharp knife, cut off the bottom 1cm or so, so that you have a flat base. -
Step 2
Sit the corn on the flat base, then cut it half, cutting down the length of the corn. It will be quite tough – be careful. -
Step 3
Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide. -
Step 4
Make your BBQ spice mix by mixing the cumin, dried coriander, smoked paprika, oregano and the sugar. Season with salt and pepper. -
Step 5
Thoroughly coat the ribs in oil and the spice mix. Bake at 190 C until curled and crispy, roughly 20 mins. -
Step 6
Enjoy straight away while they are nice and hot.