Combining sweet and spicy flavours, these chargrilled corn riblets with zesty salsa are the perfect addition to your summer menu.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
FOR THE HOT HONEY LIME BUTTER
- 250g butter, room temperature
- 50ml honey
- Maldon salt, to season
- Zest 2 limes
FOR THE CORN RIBLETS
- 4 corn on the cob
FOR THE PICO DE GALLO
- ½ onion, peeled and finely chopped
- 1 Jalapeno or serrano pepper, seeds removed and finely chopped
- ¼ cup lime juice
- 15g coriander, finely chopped
- 350g red baby tomatoes, seeds removed and finely chopped
- Sea salt, to season
TO SERVE
- Sour cream
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Method
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1Place the soft butter in a medium bowl. Heat the honey in a separate microwavable bowl for 1 minute, add the salt, and mix. Allow to cool slightly – the mixture should be liquid and runny. Add the lime zest to the butter along with the warm honey and combine with a spatula until smooth
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2Using a very sharp knife, cut the corn down the centre lengthways, then in half, and then into quarters from tip to tip, repeat with the remaining corn. Blanch the corn for 3 minutes or until bright yellow in colour. Remove from the pot and drain.
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3Just before you are ready to serve, heat a Le Creuset Signature Square Skillet Grill over high heat. Once hot, place the corn on the grill and brush with the hot honey and lime butter while they cook and char slightly. Serve warm with pico de gallo and sour cream.
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