Charred Corn Ribs

Method

1. Quarter the cobs lengthways

   This is the fiddly bit: stand each cob up and cut down through the core into quarters. A heavy knife and care are needed. Each quarter is a corn rib.

2. Oil and season

   Brush the ribs with oil or melted butter and dust with the paprika and chilli.

3. Grill until they curl

   Over a hot bed, turning, for eight to ten minutes. As they cook, the kernels dry and the ribs curl into a C shape and char at the edges.

4. Toss and finish

   Off the heat, toss in more butter, a squeeze of lime and coriander, or a spiced glaze. Serve hot.

5. Eat off the cob

   Pick them up and eat the kernels straight off the curved cob, like a little rib.

Notes worth knowing

• Microwaving the whole cobs for a minute first makes them much easier and safer to cut into ribs.
• Take real care quartering the cobs; a sharp heavy knife and a steady board are essential.
• Elote toppings work brilliantly: mayo, cotija, chilli and lime.

Common questions

How do I cut corn ribs safely?

Microwave the cobs for a minute to soften slightly, then use a large sharp knife on a stable board, cutting down through the core. Take your time; it is the one tricky step.

Why do corn ribs curl?

As the kernels cook and dry, they shrink and pull the cob into a curve, which is what gives them the rib shape and lots of charred surface.