Corn ribs with springonion-jalapeño butter

Pre-heat the oven to 180°C

Remove the leaves and hairs from 2 corn cobs. Put in boiling water, boil for 10 mins.

Cut off the bottom part to be able to put the cob upright. Then halve lengthwise and repeat this with both halves. Then quarter the second cob

Mix 3 tbsp olive oil, 1,5 tbsp honey, the leaves of 4 sprigs of thyme, 2 tsp smoked paprika powder, 1/2 tsp cayenne, 1/2 tsp garlic powder. Season with salt and pepper.

Rub the corn quarters with this oil then place on an oven dish and put in the hot oven for 20 mins

In the meantime hack a spring onion and remove the leaves from 5 sprigs of thyme. 

Put them in the kitchen machine with 50g unsalted butter, salt, pepper and 15g jalapeño pepper and blend for 1 min.

Serve as shown with crumbled feta cheese, coriander leaves and the juice and zest of a bio lime

(Here Lelani Lewis' recipe in Dutch)