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Justin Narayan’s Elote Ribs

5
(2)
  • 2 Serves
  • 15 minutes
  • 5 minutes

Preparing a Valentine’s Day meal at home has never been easier thanks to Justin Narayan’s zesty and flavoursome entrée.

Recipe supplied by Justin Narayan.

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Ingredients

Lime Mayo:
1/4 cup mayo
Juice of 1/2 lime
Corn:
2 cobs of corn
Seasoning:
1 tsp cumin powder
1 tsp chilli powder
1 tsp smoked paprika
1 tsp brown sugar
1 tsp salt
Garnish:
30g Greek feta (dried between paper towels, then finely crumbled)
Small bunch of coriander, finely chopped
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. For the lime mayo, add the lime juice to the mayo. Taste and adjust.
  2. For the seasoning, mix all the spices, salt and brown sugar in a bowl. Set aside.
  3. To prep the corn, peel and remove the husks, then slice each cob in half lengthwise and into quarters along the core to create ribs (8 ribs per cob).
  4. Boil for 3 minutes, then drain on paper towels. Place onto a heatproof tray and, using a blowtorch, char the corn. If you don’t have a blowtorch, place under a preheated grill for 1–2 minutes until charred.
  5. To serve: Brush the corn ribs generously with lime mayo, sprinkle evenly with seasoning and place 3 ribs in a serving boat. Top with crumbled feta and a sprinkle of coriander.

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