Corn ribs with mojito crema and cumin burnt lime
Juicy corn ribs with spicy butter are served up with a mint, lime and rum mojito crema for a taste of the Caribbean.
Ingredients
- 4 corn on the cobs
- 100²µ/3½´Ç³ú butter, very soft
- 4 garlic cloves, crushed
- 4 tsp paprika
- 2 tsp chilli powder
- small bunch fresh flatleaf parsley, finely chopped
- 1 red chilli, finely chopped
For the mojito crema
- bunch fresh mint leaves, finely chopped
- 1 lime, zest and juice
- 1 tbsp white rum
- 4 tbsp crème fraîche
- 4 tbsp soured cream
- salt and freshly ground black pepper
For the cumin burnt limes
Method
Preheat the oven to 220C/200C Fan/Gas 7. Bring a large saucepan of water to the boil.
Boil the corn cobs for 3 minutes, then transfer to a chopping board using kitchen tongs.
Stand each corn cob vertically on the board and, using a very sharp knife, cut in half, straight down through the core. Place each half core-side down on the chopping board and cut through lengthways to create the ‘ribs’. Repeat with the other cobs.
Mix the butter with the garlic, paprika, chilli powder and two-thirds of the chopped parsley. Coat the corn ribs in the butter, then place on two baking trays. Bake for 20 minutes, until the ribs are curled and lightly coloured.
Meanwhile, to make the mojito crema, blitz the mint, lime zest and juice and rum together using a stick blender, until smooth. Stir in the crème fraîche and soured cream, season to taste and set aside.
To make the cumin burnt limes, slice the limes in half, rub a little cumin onto each half and place cut-side down in a frying pan over a high heat. Cook for about 3 minutes, until charred and juicy.
Stack four corn ribs on each plate, sprinkle over the chopped chilli and reserved parsley. Serve with a burnt lime half and the mojito crema.
