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
