Charred Corn Ribs with Coriander-Paprika Butter

These Charred Corn Ribs with Coriander-Paprika Butter are easy to make and a total crowd-pleaser, with each rib bursting with smoky, herby goodness and a buttery finish. Simply slice the corn into rib-like segments, grill them up until they’re charred and crispy, then brush on that mouth-watering coriander-paprika butter blend. They’re perfect as a snack, a side dish, or even as a starter to get the meal going. 

Method

Set up your EGG

Set up your EGG for direct cooking using either a Cast Iron Searing Grid or a Cast Iron Plancha. The target temperature is 200˚C.

Prep the Corn

Cut the corn into quarters, vertically. In a food processor blitz the butter, paprika and coriander. Reserve half the butter and use the rest to thoroughly cover the corn.

Grill the Corn

Grill the corn until golden and charred then, off the heat but while the corn is still hot, toss in the remaining butter. Season with lime juice and plenty of salt and pepper.