Smoky and spicy corn ribs

(maybe the best ever!!!)

Ok, so I’m going to say it: this is my favourite George Foreman grill recipe to date!!!! Yes, I’ve fallen for the trend - corn ribs, and you know what, this 20 minute no oven version is fantastic if I do say so myself. Grilled up on my Flexe Grill - it was actually painful to share these with Josh. I want them all to myself.

Ingredients:
2 corn cobs (and maybe 1 extra incase you have trouble cutting the ribs)
2 tbsp dark honey (I used buckwheat)
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1½ tsp smoked paprika
1 tsp cayenne pepper
1 tsp mustard powder
1 tsp dried coriander (omit if you don’t like but it’s a different taste to the fresh kind)
+ spray oil of your choice (I used sunflower oil)

Boil your corn for 5 mins and then drain. Leave to cool until you can pick them up easily. Then using a sharp knife, quarter the corn into 4 down the center. This is difficult, and *please* be very careful, but it will be worth it. Once corn are turned into “ribs” add olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, mustard powder and dried coriander. Toss together and rub the spices into each piece of corn so they are thoroughly coated. Pop onto your grill with the kernels facing upward for 5 mins. After 5 mins, flip over and spray with oil. Grill for another 5, then spray, then 5. After 15-17 minutes, they should have curled slightly (more of a “rib” shape) and be nice and hot! Plate up and drizzle with your dark honey! Eat straightaway.

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