Grilled Parmesan Corn Ribs

Brined for extra flavour and then grilled, these corn ribs are buttery and cheesy...the perfect side dish all spring and summer long.

Undeniably, one of the greatest joys on a summer day is the smell of a barbecue and the taste of freshly grilled corn on the cob. With only a few tweaks to the usual way of preparing your corn here and there, this recipe takes grilled corn to a new level.

Preparation Time: 15 minutes + 30 minutes marination time

Cooking Time: 20 minutes

Servings: 4

INGREDIENTS

- 4 pieces corn on the cob

- 50g butter, melted

- 50g grated parmesan cheese

- 1 tsp chilli flakes

- Handful chopped parsley

For the brine

- 400mls water

-10g sea salt

-10g sugar

METHOD

1. Remove all husks and silks from the corn. Cut ends off the corn to create a flat base.

2. Place corn standing up on the flat base and cut the corn lengthways into 4 pieces. The centre of the corn is quite tough so be sure to use a sharp knife and take extra care with this step.

3. Pour brine mixture into a large saucepan and add in the corn ribs. Leave to sit for at least 30 minutes to allow the corn to take up the flavour of the salt-sugar mix.

4. Place saucepan on a medium heat and allow the corn to boil gently in the mixture for 10 minutes. Drain and set aside to cool.

5. Transfer corn onto a bbq grill and generously brush with melted butter. Turn the corn every 1-2 minutes, brushing more melted butter as you go. Keep turning the corn ribs until they all have a nice char but make sure it doesn't burn. (If you do not have an outdoor barbecue grill, you can do this with a griddle pan at home. Just make sure it is nice and hot before placing your corn ribs on it).

6. Once you're happy with the charring on the corn, transfer them to a serving dish and allow to cool slightly.

7. Sprinkle over a generous amount of grated parmesan, some chilli flakes and chopped parsley and enjoy!