Seasoned Corn Riblets

Method

Seasoned, corn riblets, take little time to prepare, and taste great. The cutting of the corn does take practice, but once you’ve mastered it, you will be so glad you did! Riblets can be part of a sharing platter, or as part of a main course, with a big leafy green salad. Enjoy.

step 1

Pre-heat oven to 180°C fan-bake (200°C bake). Using a sharp knife, cut off the base and top end of the corn, approx. one row thickness of corn at each end (this will make the corn easier to cut). Stand the corn upright, cut the corn into halves, then half (lengthwise) again, to make quarters (See top tips for cutting corn below). Place cut corn into a large bowl.

step 2

Toss olive oil over corn to coat evenly.

step 3

Combine remaining ingredients in a small bowl. Gently sprinkle mixed seasoning over corn, continuing to toss as you go, to coat riblets evenly.

step 4

Bake for 35min., riblets will be soft and juicy. Serve hot.

PROTEIN: 1g Per Riblet

TOP TIPS

Cutting corn – Use a non-slip cutting board (i.e., very dry) and a very sharp knife. Once the first cut is made (often a very solid cut), rock the knife down the middle of the corn, until you reach the bottom.

Whilst cutting into quarters, use a tea-towel or similar, under your stabilizing hand, to stop the top edge of the knife digging in which may limit force when cutting.

If corn is very hard to cut (which is often the case!), after halving corn lengthwise, try cutting corn width wise, then lengthwise, to make eighths (= 0.5g protein per riblet).

Serving – Try serving riblets topped with melted hot butter, dipped in mayonnaise or sour cream, or a crunchy green leaf salad.

Ingredients