corn ribs with tangy peanut sauce

the plot twist where the vegetable starts feeling like the vice

ingredients

• 4–5 corn cobs

• 2 tbsp olive oil

• 1 tbsp brown sugar

• 1 tbsp fish sauce

• 1 tbsp soy sauce

• 1–2 tsp sriracha

• 2 garlic cloves, finely grated

• 3 tbsp smooth peanut butter

• 1 tbsp fish sauce

• 1–2 tbsp lime juice

• 1–2 tsp brown sugar

• 1 tsp finely grated ginger

• 2–3 tbsp coconut cream

• 1–2 tbsp warm water

• Chilli oil

• 2 spring onions, finely sliced

• Fried shallots

method

1. Preheat the oven to 200°C.

2. Trim the ends from the corn, then carefully cut each cob in half crossways. Stand each piece upright on its cut end and carefully cut into quarters lengthways to make your ribs.

3. Add the olive oil, brown sugar, fish sauce, soy sauce, sriracha and garlic to a large bowl and mix well. Add the corn ribs and toss until thoroughly coated.

4. Arrange the corn in a single layer on a large baking tray. Roast for around 30 minutes, turning halfway, until tender, deeply caramelised and starting to curl around the edges.

5. Meanwhile, whisk together the peanut butter, fish sauce, lime juice, brown sugar and ginger until smooth. Stir through the coconut cream, then add enough warm water to loosen it to a thick, spoonable consistency. Taste and adjust with a little more lime, fish sauce or sugar if needed. You want it salty, tangy and just a little sweet.

6. Arrange the hot corn ribs on a platter and spoon generously with the limey peanut sauce. Finish with chilli oil, sliced spring onion and plenty of crispy fried shallots.

Serves 4–6 as a side