Fresh corn season is upon us and I can never seem to get enough? Corn Riblets have gone global and I can see why.  The hardest part of this dish is the cutting of the corn, take great care when doing this.

Serves 4

Ingredients

2- 3 whole corn cobs

50g unsalted butter, at room temperature

2 Tbsp miso

Chives or spring onions, finely chopped

Cracked black pepper

Method

When cutting the corn please take care as the corn can be hard to cut through.

Take your whole corn and remove the skins and husks. Cut the cobs in half crosswise, and then in quarter lengthways, so that from one cob you get 8 pieces. 

Heat up the BBQ so that it is hot.

Cream the butter with the miso until well combined, add plenty of cracked black pepper and mix through the chives or spring onions.  

To cook the corn place directly onto the hot grills.  Turn the corn after a couple of minutes or when you see the corn starting to go a delicious deep golden colour (5-7 minutes).

Remove and smother with plenty of miso butter.