Spicy vegan corn ribs

Ingredients:

2 fresh corn cobs

2 tablespoons vegetable oil

1 garlic clove, peeled and finely chopped or minced

1 teaspoon smoked or regular paprika

¼ teaspoon salt

Good few grinds of black pepper

Approx. 1 tablespoon of your favourite chilli oil

100g Angel Food sour cream

zest of 1 lime

To garnish: 1 spring onion, finely chopped

Instructions:

1.     Preheat oven to 180°C. Line a baking sheet with baking paper and set aside.

2.     In a large bowl, mix oil, garlic, paprika, salt and pepper and set aside.

3.     Remove husk and silk from corn cobs. With a large sharp knife trim both ends off each cob then cut them in half crosswise. Stand each half cob on its flattest end and then very carefully cut right down the centre. Lie these pieces flat side down on the board and cut in half again so you have cob quarters.

4.     Toss these pieces in the seasoned oil from step one and spread them out on the lined baking sheet. Bake for about 30 minutes, turning halfway. They should just be starting to develop golden brown patches.

5.     While they’re baking, prepare the lime sour cream: combine sour cream, lime zest and a pinch of salt, and set aside for the flavours to meld.

6.     When the corn ribs are ready, arrange them on a serving plate, dollop with the lime sour cream, drizzle over the chilli oil and some spring onion.