Corn Riblets with Smoky Mayo
These corn riblets are the perfect starter to your campfire meal, no utensils are required to tuck in!
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 0 mins
6 whole corn on the cobs
¼ C (60 ml) mayonnaise
½ tsp (2,5-5 ml) chipotle spice mix
juice and zest of 1 lime
salt and pepper
2 limes, cut into wedges
small bunch fresh coriander, finely chopped
1 small spring onion, sliced on the diagonal (optional)
Start by placing a cutting board on top of a damp cloth, this is to ensure that it is secure and doesn’t move around when cutting the corn. Using a very sharp knife, place corn standing upright on the cutting board and cut downwards through the centre. Take care, it can be challenging to cut. Then place the two halves on the flat side and cut through in half lengthways again. You should end up with 4 quarters of corn or ‘riblets’.
Brush the corn with the melted butter or olive oil and char grill over a fire or in a cast iron pan. If you are using a pan, make sure it is smoking hot to get a nice char on the corn. Grill the riblets on all sides until cooked.
Mix the mayo, paprika, chipotle spice and lime juice and zest together in a bowl. Season to taste and set aside until ready to use.
Serve the corn riblets drizzled with smokey mayo and topped with crumbled feta, coriander and spring onion. Add lime wedges for squeezing over.