Rachael has been busy again on the recipe front, making the most of the organic corn that we had delivered recently. Her she whips up Mexican-inspired corn riblets.
Ingredients:
- 2 Organic Corn on the Cobs
- 3 Tbsp Olive Oil
- 1 1/2 Tsp Roasted Cumin
- 1 1/2 Tsp Dried Coriander
- 1 1/2 Tsp Smoked Paprika
- 1 1/2 Dried Oregano
- 1 Tsp Brown Sugar
- 1/2 Tsp Cinnamon
- Pinch of Cayenne (Depending on how hot you like it)
- Pinch of Salt
- 1 Lime
- 100g of Feta
Optional Ingredients
- Red Chilli
- Black Onion Seeds
- Stokes Habanero & Chilli Mayonnaise
You can make this as hot as you like depending on the cayenne and red chillis.
Preheat the oven to 180c Fan, Con 200c and Gas 4.
Mix all the spices in a bowl and add the oil. Mix until well combined. Set aside.
Remove all the husks and stringy fibres off the cob. Carefully with a sharp knife, remove the ends of the cob to make a flat base.
Carefully cut the cob in half from top to bottom, then cut lengthwise again roughly three times depending on the size of the cob. You want each riblet to be about 3 kernels wide.
Add the riblets to the spice mixture, mix until all the riblets are covered.
Put the riblets on a baking tray and bake for about 20 minutes or until the riblets start to curl and start to char.
Crumble the feta over the top, sliced chilli, black onion seeds and a good squeeze of lime. Serve with Stokes Habanero & Chilli Mayonnaise.
