Sticky Charred Corn Ribs with a zingy coriander & lime mayo

Ingredients

• 2 large Corn on the Cob
• 1 tbsp Olive Oil
• 0.5 tsp Chilli Flakes
• 2 tsp Corn Flour
• 1 inch Fresh Ginger or 1 tsp ginger powder
• 1 clove Garlic or ½ tsp garlic powder
• 4 tbsp Maple Syrup
• 3 tbsp Tamari or soy sauce
• 2 tsp Tomato Puree
• 1 tbsp Vinegar
• 15 g Fresh Coriander
• 1 small Lime juice and zest
• 1 pinch Salt
• 1 pinch Pepper
• 150 g Vegan Mayonnaise

Method

1. Preheat a fan oven to 180oC. Using a sharp knife and a chopping board on a steady surface, stand the corn upright and carefully cut it in half lengthwise, then cut again into quarters so you get 4 longer quarter “ribs” for each cob.
2. Place the corn strips on a baking tray lined with baking paper. Drizzle with 1 tbsp olive oil, salt and pepper and massage it into the corn. Place in the oven and bake in the centre of the oven or cook directly on the barbecue for 15 minutes.
3. For the sticky sauce: Mix together the ingredients in a large mixing bowl. Remove the corn from the heat and brush it all over with the sauce. Pop back in the oven or barbecue for a further 10 minutes.
4. For the zingy mayo: Pick the coriander leaves (set a few aside for garnish) and blend all the ingredients together. Drizzle over the cooked corn ribs before serving.