Ingredients

Method

  1. 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
  2. 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
  3. In a very hot skillet pan, cook the ribs until the kernels are scorched and blackened slightly
  4. Mix the Macphie Plant-based White Sauce with the chipotle paste for the dipping sauce
  5. Serve the corn ribs hot garnished with the chilli, coriander, lime and the chipotle dip