This creative spin on the classic corn on the cob has sweet roasted corn, sprinkled with a smoky, spicy, garlicky, Louisianan seasoning finished with a coating of melted butter, finely grated parmesan and fresh chives. Trust me, these bad boys will be the talking point of the night.

These make for the perfect after-school snack for the kids, or you can add this dish as a sensational side to your next BBQ feast or as an interesting conversation starter for the next time you have a dinner party, served as an entrée. As always, if you don’t like spice, you can substitute the Creole for my Gaucho seasoning instead, and they will be just as delicious, or do a tray of each to make sure no one misses out.

Did you know? Recently, an adorable kid has become a worldwide sensation due to his love of corn. The way his eyes light up when he talks about corn really is heartwarming, and he has become a wonderful ambassador for kids enjoying vegetables. You may have even have heard teenagers singing the now famous song created from the interview. One line I definitely agree with is when he remarks “then I tried it with butter, and everything changed!”

This recipe isn’t difficult – the only tricky part is getting through the hard core of the cob. Cutting the cobs of corn lengthwise is what gives them the look of a ‘rib’. For anyone who has tried to cut a piece of corn the ‘normal’ way will know they are not the easiest thing to cut through. And cutting them lengthwise can be even more of a challenge.

Chef Dylan’s tips: 1.Before you attempt to slice through your corn cobs, ensure you have a sharp chef’s knife and a stable flat surface. 2. Stand the corn cob vertically, with the wider end sitting flat on your cutting surface. 3. Keep your fingers on the back the knife well away from the blade. 4. Slicing the corn cobs vertically also ensures you don’t smash and destroy your corn kernels on the way through. 5. I use a rolling pin to tap on the back of the knife to slowly edge my way down through the thickest part at the bottom. The easiest and safest way to see how to do it is to head to YouTube for a quick tutorial.

Memory Lane – somewhere inland from Bundaberg QLD 2006
“Wow, look over there!” Says my brother Mitchell, pointing to the lilac-coloured sky from the driver’s seat. I turn my head to follow his direction and glimpse a beautiful bone-coloured full moon which has begun to sneak its head over the hill. “Whoa nah look at that too!” he says excitedly. I can see the silhouette of an old barn. “It’s an omen!” declares Mitchell. “I’m pulling over – I’ve got to go check it out” he says, flicking on the blinker, he abruptly pulls onto a dirt-covered verge and we skid to a halt.

As the wind blows the dust away from Hermia’s wheels, I see we have stopped next to a stall selling fresh corn. ‘50c a cob’ says the hand-painted sign. I’ll get a few for dinner, I think to myself as Mitchell pulls up the hand brake and switches off the engine. “Remember that old witch said to look for refuge on a hill under the full moon?” Mitchell asks .“Yeah, but she seemed crazy” I retort. “All the best people are”, he quips, raising his eyebrows up and down. “It looks like it’s falling apart” I protest feebly. “Stop being a sissy – everything in the universe is falling apart, we are literally beings ground back to dust by the forces of time, and something tells me there is a clue up there to my destiny” he says, flinging open the door. “And I’m not going to die wondering!” he adds.

“Come on!” he says jumping over the barbed wire fence like a kangaroo, his enthusiasm for life and adventure convinces the more rational part of my mind. “Alright, alright”, I say, “Hold the fence wire open for me, will ya, I’m not as tall as you”. As we make our way through the long straw-coloured grass, the sky starts to darken to a shade of deep purple, with Venus shining brightly. We are at the barn in no time. It smells of oil and hay. Looking around, it’s clearly abandoned and there is an old tractor decaying gracefully in its final resting place. “How cool is it that! The moon is perfectly shining through the hole in the roof?!” says Mitchell. “That’s it! That’s why we are here!” he declares excitedly. “This is going to me a memory we will never forget! I’m going to turn it into a painting! I’m climbing up onto the roof to get a better view” he exclaims, as he begins to walk up the stairs leading to the loft. Here we go, I think to myself.

Serves 6 – Prep time 20 mins,
Cook time 30 mins

Ingredients
- 6 fresh corn cobs
- 4 tbsp olive oil
- 3 tbs Creole seasoning*
- 3 cloves garlic, crushed
- 150g salted butter, melted
- 1/3 cup fresh parmesan cheese, finely grated
- 1/3 bunch chives, chopped
*Chef Dylan’s Gourmet Food Co. Creole seasoning

Method
1. Preheat oven to 180°C.
2. Remove husk from corn.
3. Using a very sharp knife, and a hard and steady surface, carefully split each corn cob into quarters lengthways.
4. Place the oil, Creole or Gaucho seasoning and crushed garlic into a small bowl and stir to combine.
5. Place corn in a large mixing bowl and coat evenly with the spice mix.
6. Line a large baking tray with greaseproof paper and add the corn ribs.
7. Bake for approximately 30 minutes, or until the edges are starting to brown and the corn is soft and juicy.
8. Add cooked corn back into the large bowl and drizzle over the butter and toss to coat.
9. To serve, place corn ribs on a serving platter.
10. Garnish with a sprinkle of parmesan cheese, chives and a little more Creole for colour.

For more recipes, check out www.gourmetfoodco.com.au