Sweetcorn Ribs with Chilli-Lime Butter and Cotija

• 4corn on the cob, husks and silks removed
• 1 tbspneutral oil (sunflower or vegetable)
• Flaky sea salt, to taste, optional (optional)
• 100 gunsalted butter, softened
• 2garlic cloves, finely grated
• 1½ tspmild chilli powder
• 2 tspsmoked paprika
• 1 tspground cumin
• Finely grated zest of 2 limes (about 4 g)
• 30 mllime juice
• ½ tspfine sea salt
• 60 gvegetarian-labelled cotija or feta, crumbled
• 15 gcoriander, roughly chopped
• 1fresh red chilli, finely sliced (optional) (optional)
• 1lime, cut into wedges

Method

1. 1Heat a barbecue or heavy griddle pan over a high heat. Aim for a hot cooking surface without letting an empty pan smoke.
2. 2Set a non-slip board on a damp cloth. Cut each corn cob across the middle to make two short pieces. Stand each on its flat cut end and carefully halve it lengthways, keeping your free hand clear of the blade, then lay each half flat-side down and halve again. If the core resists, do not force the knife; cook the short cob pieces whole instead, turning until the kernels are tender.
3. 3Make the butter while the grill heats. Tip the chilli powder, smoked paprika and cumin into a dry small pan over low heat and toast for 30–60 seconds, swirling constantly, until they smell warm and nutty. Tip them straight into the softened butter so they don't catch.
4. 4Mash the toasted spices into the butter with the grated garlic, lime zest, lime juice and the fine sea salt until you have a loose, terracotta-coloured paste. Taste it. It should be punchy, salty and properly sharp from the lime juice, because it seasons the corn after cooking.
5. 5Rub the corn pieces with the neutral oil. Keep the butter for after cooking so the milk solids do not burn.
6. 6Grill in two batches if necessary, turning the kernel sides towards the heat for 8–10 minutes per batch, until the kernels are tender with golden char marks. Whole short cob pieces may take 12–15 minutes.
7. 7Pull the ribs onto a warm platter. While they're still hissing, brush them generously with the chilli-lime butter; it should melt on contact and run down into the kernels. Use roughly two-thirds now and keep the rest in a warm bowl for the table.
8. 8Scatter the crumbled cotija over while the butter is still glossy so it clings, then shower with chopped coriander and the sliced red chilli if using. Taste before adding the optional flaky salt. Tuck the lime wedges around the platter and squeeze one over the lot just before it hits the middle of the table.

Per serving

kcal

360

protein

6.9g

fibre

4g

carbs

24.9g

fat

28.9g