Sweet And Spicy Corn Ribs

Quartering corn cobs lengthwise creates an experience that’s a lot like eating ribs. Coating the corn with harissa and honey and charring it on the grill only accentuates its meat-like qualities, making this a great option for vegetarians missing ribs, or anyone who loves corn on the cob.

SWEET AND SPICY CORN RIBS

Ingredients:

• 1 cup (240 ml) harissa paste
• 3 lemons, juiced
• 2 tablespoons (30 ml) honey
• Salt
• 1 cup (235 ml) sour cream
• 1 lemon, zested
• 2 tablespoons (30 ml) finely chopped chives
• 4 ears corn, husks removed
• Chopped oregano, to garnish

Method:

Preheat the grill to high heat.

In a food processor combine the harissa, lemon juice, honey, and salt and blend until smooth.

In a small bowl combine the sour cream, lemon zest, chives and ½ cup (120 ml) of harissa mixture (reserve the rest for grilling). Whisk all together and set aside for plating.

Cut ears of corn in half crosswise. Cut in half lengthwise and then in half lengthwise again to make small ribs.

Brush the ribs with the reserved harissa mixture.

Grill until corn is blistered and charred, brushing often with remaining mixture. Season with salt.

Transfer to a serving platter, garnish with chopped oregano, and serve immediately with the harissa-sour cream sauce.