'BBQ' Quorn Ribs with Corainder & Lime Chutney

'BBQ' Corn Ribs
With Coriander & Lime Chutney

Prep time: 10 mins | Cook time: 40 mins | Serves 2

Ingredients

For the ribs...
2 Sweetcorn
1 tbsp Olive Oil
1/2 Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Ground Cumin
1 tsp Brown Sugar
1/2 tsp Sea Salt Flakes

For the chutney...
1 bunch Coriander
1 Lime (unwaxed)
1 tbsp Olive Oil
1 Green Chilli
1 Clove Garlic
1 tsp Sugar
1/2 tsp Sea Salt Flakes

Variations

If you hate coriander, use parsley instead!

Method

1. Shuck the corn. Bring a large pan of water to boiling. Add the corn and simmer for 10 minutes. Drain, then immerse the corn in cold water until cool enough to handle.

2. Use a sharp knife to carefully cut the bottom of the corn, creating a stable base. Then place the corn in an 'upright' position and cut in half, down through the core lengthwise. Lay each half down, flat to the board, then cut in half again lengthwise. You should have 4 long 'ribs' of corn.
It can be easier/safer to cut the corn half, before cutting down through the core, so the 'ribs' are shorter and less prone to slip when cutting.

To make the marinade, mix the oil, paprika, garlic powder, cumin, salt and sugar until well combined.

4. Put the corn ribs in a bowl, add the marinade, and massage in well.

5. Place the corn ribs kernel-side down on a roasting tray. Roast in an oven at 200°C for 20-30 mins; until they have started to curl and char slightly. Or you can cook them on a BBQ!

6. Whist be corn is roasting, make the chutney. Zest and juice the lime. De-seed the chilli. Peel the garlic. Put the coriander, oil, garlic, lime juice, green chilli, sugar and half of the lime zest in a blender and pulse until smooth.

7. Serve the corn with the chutney as a dressing or dipping sauce.

Store leftover chutney in the fridge and use with curries, on tacos, in burritos, as a salad dressing, on roasted veg...

There won't be leftover ribs!

@Greenhouse.Plant.Based.Dining