Corn ribs

1kg sweet corn on the cobb
6 tbsp EVOO
1 tsp Weber flame grilled veggie spice]
1 tsp tandoori masala, sub with chilli powder
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp crushed black peppercorns
1/2 tsp salt

Fresh coriander or spring onion
1 round of feta, crumbled

Sriracha mayo
5 tbsp mayonnaise
2 tbsp sriracha

Preheat your oven or air fryer to 200C.
Cut your corn into riblets – place the corn vertically, chop it in half, then into quarters.
In a small bowl, mix the EVOO and spices to form a paste.
Place corn riblets on a baking tray and brush each riblet with the spice paste until evenly coated.
Bake or air fry for 10 – 12 minutes or until cooked.
Place on a serving plate and top with crumbled feta and spring onion.
Mix the mayo and sriracha in a small bowl and serve with the corn ribs.

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