Recipe
Charred
corn
ribs
with
chipotle
dip
Ingredients
- 4 sweetcorn cobs, raw
- 2 tbsp olive oil
- salt and pepper
- 200g Macphie Plant-based White Sauce
- 20g chipotle
- Lime
- Coriander
- Sliced red chilli
Method
To cut the corn into ribs, stand each cob vertically on a chopping board and use a large sharp knife and a rocking motion through the top to carefully cut through the centre. Then repeat with the same technique, cutting it in half lengthways again so you’re left with quarters
Blanche the corn ribs in salted boiling water for 5 minutes and then drain. When they have cooled slightly and dry, transfer the ribs into a bowl, add the oil and season with salt and pepper
In a very hot skillet pan, cook the ribs until the kernels are scorched and blackened slightly
Mix the Macphie Plant-based White Sauce with the chipotle paste for the dipping sauce
Serve the corn ribs hot garnished with the chilli, coriander, lime and the chipotle dip
