Serves 2, prep time 15 minutes, cooking time 30 minutes
INGREDIENTS
4 corn cobs
2 tsp of jerk seasoning powder
1 tbsp olive oil
Salt & pepper
TO SERVE
6 tbsp mayonnaise
4-6 tsp of Sriracha, depending on your taste
Chilli flakes
Chopped spring onion
METHOD
Preheat the oven to 180°C.
Cut the corn into quarters – the best way to do this is to stand them vertically on the chopping board.
Using a large sharp knife, use a rocking motion to cut through the centre.
Repeat, with the same technique, cutting in half again.
(Doing it this way ensures you don’t squash the kernels).
In a small bowl, mix the jerk seasoning with the oil.
Brush the paste over the corn, ensuring all the corn gets coated.
Place the corn ribs on a lined baking sheet and season.
Cook for 25–30 minutes, or until golden, turning halfway.
Remove from the oven, and allow to cool while you make the dipping sauce.
To make the dipping sauce: In a bowl combine the mayonnaise with Sriracha.
Place the ribs on a serving dish, and sprinkle with chilli flakes and spring onion.
Grab, dip, taste and enjoy.
