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 can be dangerous if not done with care.

Cutting corn – Use a large, very sharp knife, to avoid the risk of the knife slipping and, place a towel or similar under the cutting board, to create a base that will prevent the cutting board from slipping.

The creation of the corn’s stable flat base, and flat cutting surface, are important, as they minimise the risk of the corn moving when you exert force on it when slicing, in its’ upright position.

Bang the knife down from the top, flat surface, then keep banging and guiding it, to continue slicing. Both hands will be in contact with the knife, one to hold its’ handle, the other to hit it, so it catches the corn, and allows the knife to be guided.

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

Ingredients