barbecued corn ribs with sour cream chilli dip

Peel the corn cobs. Remove all husks and corn silk. Use a sharp knife and cut away both ends of the cob.

Carefully, cut the corn in half lengthways. Go as far as the cob and knife will allow. Cut again, each half lengthways.

Heat grill plate on BBQ or flame topped stove. Rub with olive oil. Place the corn cobs face down to brown and caramelize the kernels. Turn after about 10 minutes. Place tin foil or roasting pan lid over to cook through a bit quicker. Cook about 25 minutes until tender.

Prepare the dip, mix the sour cream, mayonnaise, gherkin, chilli paste, in a small bowl. Whip together until well blended. Season to taste.

Arrange the golden corn ribs on a serving platter and garnish with cherry tomatoes and fresh herbs, such as basil or parsley.

SWEETCORN

Bigger, sweeter, and creamier! LeaderBrand’s sweetcorn is New Zealand’s best, harvested fresh from the field and transported straight to your local supermarket.

• grass Gisborne
• wb_sunny Dec – Mar
• check Source of Dietary fibre
• check Source of Folate, Niacin (Vitamin B3) & Potassium

• 3-4 LeaderBrand Sweetcorn Cobs
• 250g sour cream
• ¼ cup mayonnaise
• 2 tbsp gherkin, finely diced
• 1 teaspoon chilli paste
• ¼ cup sweet chilli sauce
• 200g cherry tomatoes
• To garnish, Fresh herbs