Loaded Corn Ribs
Cherie Metcalfe
Smoky, juicy corn ribs piled onto a platter with creamy Goodness Gracious Green Goddess Mayo, salty feta, chilli crisp and loads of fresh lime. Messy, saucy and ridiculously good. Definitely a hands-on situation.
Ingredients
- 4 large corn cobs, husks removed
- 2 tablespoons olive oil
- 1 teaspoon Man Grind
- 1 teaspoon Man Rub
- ½ cup Goddess Gracious
- 1 tablespoon lime juice
- 1 tablespoon warm water
- 100 g feta, crumbled
- 2 tablespoons Crispy Business
- 2 spring onions, finely sliced
- ¼ cup fresh coriander leaves
- 1 lime, cut into wedges
Directions
- Place each corn cob flat on a sturdy chopping board. Carefully cut in half crossways, then stand each piece upright and cut down through the centre. Cut each half through the centre again to create 16 corn ribs.
Add the corn ribs to a large bowl with the olive oil, Man Grind and Man Rub. Toss well, working the seasoning into all the cut sides.
Heat the barbecue or a large grill pan over medium-high heat.
- Cook the corn ribs for 10–12 minutes, turning regularly, until lightly charred, juicy and beginning to curl. Close the barbecue lid between turns if you have one.
Stir the Goodness Gracious, lime juice and warm water together until smooth and drizzleable.
Spread half the Goodness Gracious dressing over the base of a large serving platter.
Pile the hot corn ribs over the top, then drizzle with the remaining dressing.
Scatter over the feta, chilli crisp, spring onions and coriander.
Serve immediately with lime wedges for squeezing.
