Sweet Corn Ribs & Shishito Peppers Recipe

Inspired by Helen

Time30m

Serves4

jalapeno white bbq, corn spice, cotija cheese

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Ingredients

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Corn Ribs and Peppers

4 ears Sweet corn (on the cob)

7.05 oz (200 grams) Shishito peppers

3 1/2 oz (100 grams) Cotija cheese

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Jalapeño White BBQ Sauce

1 cup Mayonnaise

2 units Jalapeño (finely chopped)

2 tablespoons Apple cider vinegar

2 tablespoons Honey

1 teaspoon Watkins garlic powder

1 teaspoon Onion powder

1 teaspoon Celtic sea salt

Corn Spice Mix

1 teaspoon Smoked paprika

1 teaspoon Cumin

1 teaspoon Chili powder

Method

Prepare the Corn Ribs

Cut the Corn

Using a sharp knife, carefully cut each ear of corn into quarters to create 'ribs'.

Season the Corn

In a large bowl, toss the corn ribs with olive oil, salt, black pepper, and the corn spice mix until well coated.

Cook the Corn and Peppers

Grill or Roast

Preheat your grill or oven to medium-high heat. Grill or roast the corn ribs and shishito peppers for about 10-15 minutes, turning occasionally until charred and tender.

Make the Jalapeño White BBQ Sauce

Combine Ingredients

In a bowl, mix together mayonnaise, chopped jalapeños, apple cider vinegar, honey, garlic powder, onion powder, and salt. Stir until well combined.

Serve

Plate the Dish

Arrange the grilled corn ribs and shishito peppers on a serving platter. Drizzle with the jalapeño white BBQ sauce and sprinkle cotija cheese on top before serving.