INGREDIENTS

• 2 ears of sweet corn

• 75g pure butter, melted *use olive oil for DF  or vegan

• 1 clove garlic, finely chopped

• 1 tbps chipotle peppers in adobo sauce

• 1 tbsp finely chopped parsley

• 1 tsp ground cumin

• 1 tsp smoked paprika

• Salt and pepper

• 1 lime, halved

• Coriander, optional

• Jack cheese or parmesan, to serve *leave off for DF or vegan

METHOD

Prepare corn ribs by carefully cutting corn into 4-6 vertical wedges with a sharp knife.

Add melted butter to a bowl. Mix in garlic, chipotle, parsley, cumin and smoked paprika. Season to taste with salt and pepper.

Preheat barbecue to medium-high heat. Using a pastry brush, generously brush corn ribs with chipotle garlic butter.

Place corn onto grill, rotating each side every 3-4 minutes until evenly cooked. Place lime cut side down and grill for final 2 minutes until nicely charred.

Place corn ribs on a serving platter. Top with finely grated parmesan, coriander and a squeeze of charred lime.