Street Style Sweetcorn Ribs with Chilli Butter
Preparation Time: 5 minutes | Cook Time: 18 minutes
Ingredients
For the Corn:
3 ears of corn, husks removed and ends trimmed
3 Tbsp olive oil
1 tsp paprika powder
1 tsp garlic powder
Salt and pepper to taste
For the Chilli Butter:
3 Tbsp butter
1 Tbsp olive oil
1½ tbsp chili flakes
Salt to taste (if using unsalted butter)
For the lime zest cream cheese:
125g cream cheese
Zest of 1 lime
½ lime, juiced
Topping:
2 Tbsp toasted pine nuts
1 spring onion, finely chopped
Coriander leaves
Method
- In a small bowl, mix olive oil, paprika powder, garlic powder, salt, and pepper. Set aside.
- Rinse the corn and pat dry. Very carefully, cut each ear of corn in half lengthwise through the cob, then cut each half in half again, lengthwise.
- Brush each piece with the oil and cook in batches in an air fryer at 180°C for 15-20 minutes, flipping halfway, until golden brown and slightly curled. Alternatively, bake in the oven at 180°C for 30-35 minutes, flipping halfway.
- To prepare the chili butter, melt the butter with olive oil in a pan over low heat, then mix in the chili flakes and salt. Set aside.
- In a small bowl, mix cream cheese, lime zest, and lime juice. Cover and store in the fridge until serving.
- Plate the corn ribs, spoon dollops of cream cheese on top, drizzle with chili butter, and sprinkle with pine nuts, spring onions, coriander, and lime zest. Serve as a snack or side dish.
