BBQ Smoky Corn Ribs with Pecorino.
The surprising combination of spices and pecorino cheese works so well on these corn ribs. They’re a fantastic one for a big bbq as you can prepare them well in advance and they’re much easier to eat than a whole corn on the cob. Just be careful when cutting the corn as the centre can be quite tough - make sure you use the sharpest knife in your cupboard and give it a quick sharpen before too. And keep those fingers well out of the way!
Makes 8 corn ribs
Note on barbecuing: For all my BBQ recipes i use the Japanese style of grill called a Kamado (big ceramic egg-shape!). Kamado barbecues makes it easy to control the temperature and achieve an even cook, not dissimilar to an oven. If you’re using a different type and have difficulty controlling the temperature, you will need to adjust cooking times accordingly. For some recipes a similar effect can be achieved by doing the majority of the cooking in an oven /on a hob before finishing it on the BBQ for the charring & smoky flavour.
Ingredients.
2 corn on the cob, outer leaves removed
Grated pecorino cheese, to serve
Spicy mayonaise, e.g. Sriracha mayonaise, to serve
Spice Rub:
50g butter, melted
½ tbsp miso paste, white or brown
½ tsp cayenne pepper
1 tsp smoked paprika
1/4 tsp salt
½ tbp oil, any variety
Equipment.
barbecue
very sharp knife
Method.
Mix together the ingredients for the spice rub
Using a very sharp knife, cut each corn in half lengthways, then in half again to create 8 corn ‘ribs’
Cover the corn in the spice rub and set aside until ready to cook
When the BBQ is ready to cook on, place the corn on the grill, turning occasionally until nicely charred and the corn is cooked through. This should take 10-20mins however cooking times will vary depending on the heat of your BBQ and whether cooking on direct/indirect heat
Remove the corn from the heat and load onto a serving platter. Drizzle with spicy mayo and grate a generous amout of pecorino cheese over the top. Enjoy!
