Roasted sweetcorn ribs with chilli-honey butter
These ribs, drenched in chilli-honey butter, are finger-lickin' good!
These ribs, drenched in chilli-honey butter, are finger-lickin' good! Be careful when cutting the corn as it's easy to slip.
Ingredients
- 4 whole sweetcorn, husked
- 2 Tbsp olive oil
- Salt and pepper
- 125g butter, at room temperature
- 2 Tbsp honey
- A fat pinch of dried chilli flakes
- ½ tsp sweet smoked paprika, optional
- 1-2 tsp freshly squeezed lemon juice or vinegar
- A handful of finely chopped fresh parsley, to serve
Instructions
- 1.
Heat the oven to 220C. Line an oven tray with foil or baking paper (not essential, but makes cleaning up easier later).
- 2.
Prepare the corn first: set it on a non-slip chopping board and get a sharp, heavy knife. Cut the corn in half lengthways, then cut each half through the middle. Cut these pieces in half - you should end up with eight skinny pieces of corn. (You may also end up with bits of corn everywhere, so be prepared for a bit of cleaning up at the end.)
- 3.
Put the corn in a bowl and drizzle over the olive oil. Season well with salt and pepper and toss well until the corn is well-coated in the oil and seasoning.
- 4.
Arrange the corn on the oven tray, cut sides up. Bake for 10 minutes, then turn over and bake for another 10-15 minutes until the corn is starting to brown in parts. If your oven is a bit feeble, use the grill setting for this final cooking.
- 5.
While the corn is cooking, put the butter, honey, chilli flakes, smoked paprika and lemon juice in a small bowl and beat until combined. Taste and add more honey or chilli to suit your preferences.
- 6.
When the corn is cooked, transfer it to a serving dish. Dollop a generous spoonful of butter on each rib and sprinkle over some flaky sea salt, freshly ground black pepper and finely chopped fresh parsley. Eat with gusto!
