This recipe is made possible by BBC Foods!
Ingredients
- 4 corn on the cobs
- 100g/3½oz butter, very soft
- 4 garlic cloves, crushed
- 4 tsp paprika
- 2 tsp chilli powder
- small bunch fresh flatleaf parsley, finely chopped
- 1 red chilli, finely chopped
For the mojito crema
- bunch fresh mint leaves, finely chopped
- 1 lime, zest and juice
- 1 tbsp white rum
- 4 tbsp crème fraiche
- 4 tbsp soured cream
- salt and freshly ground black pepper
For the cumin burnt limes
- 2 limes
- ½ tsp ground cumin
Method
Before starting this recipe, make sure to preheat the oven to 220C/200C Fan/Gas 7. Make sure as well to bring as large saucepan of water to a boil and then start the recipe.
- Boil the corn for at least 3 minutes before using it and then transfer this to the chopping board using a tool called kitchen tongs.
- Stand each corn cob vertically on the board and make sure the knife is capable of cutting it in half, make sure this is straight down the core! Place each half core-side down on the chopping board and cut through them length ways!
- Mix the butter with the garlic, paprika, chili powder and two thirds of the chopped parsley that was prepared earlier. then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured.
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Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside.
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To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy.
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Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema.
Banner and Image Credit: BBC
