Nothing beats roasted corn on the cob, and this recipe for ‘ribs’ is fantastic

In Code Noir, Lelani Lewis returns to the roots of her Caribbean food culture. Caribbean cuisine is a melting pot of cultures, ingredients, flavors and cooking techniques brought over from four continents over the centuries. Lelani shares classic as well as new dishes with typical flavors such as coconut, lime, ginger and corn, which she uses to make these delicious ‘ribs’.

Lelani: “Nothing beats roasted corn on the cob, and these ‘ribs’ – think spare ribs – are no exception. But the proverbial icing on the cake is the jalapeño butter with spring onion, which I could spoon into my mouth all day long. And then feta and cilantro on top! This is a great side dish; serve it with jerk chicken, for example, or put it on the table with a number of other small dishes to share with friends.”

How to make the corn ribs with spring onion and jalapeño butter

• Preheat the oven to 180 °C.
• Remove the leaves from the corn cobs and cut off a piece from the bottom so that you can easily stand the cob upright. Use a sharp knife and halve 1 cob lengthwise. Halve the halves lengthwise once more so that you have 4 long quarters. Repeat with the other corn cob. Set aside.
• Mix the olive oil, honey, thyme and spices in a bowl. Season with salt and pepper. Rub each piece of corn well with the oil. Place them on a baking sheet and bake for about 20 minutes, until the corn develops browned edges.
• Meanwhile, make the spring onion and jalapeño butter: roughly chop the spring onion and strip the thyme leaves from the stems. Put them in a food processor with the remaining ingredients and process for 1 minute. Spoon into a bowl and season with salt and pepper.
• Brush the corn ribs with the spring onion and jalapeño butter and scatter the feta, lime zest and juice and the cilantro over them.

Title: Code Noir
Author: Lelani Lewis
Price: €39,99
Publisher: Nijgh & Van Ditmar

Read also:

• Recipe for corn fritters that can’t go wrong
• How to easily remove corn from the cob
• All the things you can do with canned corn