Corn Ribs

4 whole corn cobs

For the spice mix

3 tablespoons olive oil

½ teaspoon onion powder

¼ teaspoon garlic powder

1 tsp sea salt

For the garlic butter

60g butter, softened

2 cloves garlic, crushed (more if liked)

Garnish

2 tablespoon chopped parsley

Method

It is extremely important to be very careful cutting the corn cobs.

Cut ends from each corn cob.

First cut in half horizontally.  Place cut side down on a damp tea towel on a chopping board.  With a sharp knife cut down through the centre to make halves, then place each half, cut side down, and cut each in half lengthwise.

Mix together the olive oil, onion and garlic powders and salt.

Heat oven to 160 degrees C, fan forced.  Line a baking tray large enough to fit the corn ribs with baking paper.  Place corn in this.  Drizzle with the spice mixture. Toss to coat evenly, then turn corn ribs to kernel side up.

Bake for 25 to 30 minutes until the corn is tender. 

Meanwhile, to make the garlic butter, whisk the butter and garlic together until well combined.

When the corn comes from the oven, immediately toss the garlic butter though to coat evenly and serve hot, sprinkled with chopped parsley. (Serviettes essential!)