RECIPE

Corn Ribs with Pico de Gallo

Name: Corn Ribs with Pico de Gallo
Cook time: 30
Yield: 4

Cook Time

Serving Size

INGREDIENTS

For the hot honey lime butter

250g butter, room temperature
50ml honey
Maldon salt, to season
Zest 2 limes

For the corn riblets:

4 corn on the cob

For the pico de gallo:

½ onion, peeled and finely chopped
1 Jalapeno or serrano pepper, seeds removed and finely chopped
¼ cup lime juice
15g coriander, finely chopped
350g red baby tomatoes, seeds removed and finely chopped.
Sea salt, to season
Sour cream to serve

INSTRUCTIONS

Place the soft butter in a medium bowl. Heat the honey in a separate microwavable bowl for 1 minute, add the salt and mix. Allow to cool slightly – the mixture should be liquid and runny. Add the lime zest to the butter along with the warm honey and combine with a spatula until smooth

Using a very sharp knife, cut the corn down the centre lengthways, then in half and then into quarters from tip to tip, repeat with the remaining corn. Blanch the corn for 3 minutes or until bright yellow in colour. Remove from the pot and drain.

Just before you are ready to serve, heat a Le Creuset Signature Square Skillet Grill over a high heat. Once hot, place the corn on the grill and brush with the hot honey and lime butter while they cook and char slightly. Serve warm with pico de gallo and sour cream.