Carefully cut the cut into riblets as described above.Cut the top and bottom off the heads of corn.Stand upright on a chopping board and using a sharp knife, slice down the middle. Then slice longwise again to give yourself four long quarters.
Finally, cut these long quarters in half.
Using a pastry brush, paint the riblets with your spice mix until completely coated on both sides.
Making sure the ribs are all niblet side up, roast for about 25-30 minutes until toasty and cooked.