- 2 heads of Corn dehusked and de-haired
- 2 tablespoon Olive Oil or vegan Butter
- 1 teaspoon Chilli Powder
- ¼ teaspoon Garlic Salt
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Coriander
- 1 teaspoon Sea Salt
- 1 tablespoon Maple Syrup
- 1 tablespoon chopped fresh Coriander (optional) for sprinkling
Preheat oven to 180c;
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.
Arrange your cut riblets on a baking tray lined with greaseproof paper.
In a small bowl, whisk together the oil with the spices and maple syrup. If you'd rather use butter, you might find a fork is easier to mix.
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.
Serve as an appetizer or as a side dish.
Calories: 158kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1471mg | Potassium: 58mg | Fiber: 1g | Sugar: 6g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg