Crispy cut corn baked and served with a spicy yoghurt sauce.
2 x Corn on the Cob
1 x tsp each Smoked Paprika, Garlic Granules, Chilli Powder, Dried Oregano and Ground Cumin
60ml Garlic Infused Olive Oil
5g Demerara Sugar
Sea Salt and Black Pepper
For the dip
200g Vegan Yogurt
6g Tomato Purée
1 x tsp Paprika
½ tsp Chilli Flakes
6g fresh Coriander, chopped
Pre-heat the oven to 200°C/Gas Mark 6.
In a large bowl, mix together all the spices and herbs with the olive oil and sugar – season with salt and pepper.
Cut the cobs in half lengthways. Put the corn on one of its cut sides and cut down the length of the cob – it will be tough to cut, so be careful. Putting the raw cobs in a microwave for 30 seconds will help you cut through. Then cut each half into 3 lengths, again cutting from the top.
Put the ribs in the bowl and rub with the oil. Put them on a baking sheet in a single layer and roast for 20 minutes until crispy.
Mix the yogurt with the paprika, chilli flakes and tomato purée. Serve the ribs alongside the dish, sprinkled with some chopped coriander.