Recipe Corn ribs with taco dip
Ingredients
- Macphie Plant-based Taco Sauce
- 4 sweetcorn cobs, raw
- 2 tbsp olive oil
- Salt and pepper
- 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.
Serve the corn ribs hot garnished with chilli, coriander, lime and the Macphie Plant-based Taco Sauce as a dip.
