Masala Corn Ribs with Lime Yoghurt Dip

Ingredients

• 4 corn on the cob
• 2 tsp chaat masala
• 1 tsp smoked paprika
• 3 tbsp sunflower oil
• 150 ml natural yoghurt
• 2 lime
• 20 g fresh coriander
• 2 clove garlic cloves
• 20 g butter

Method

1. 1

   Preheat oven to 220°C/200°C fan. Stand each corn cob upright and carefully quarter lengthways into four ribs using a heavy knife.

2. 2

   Mix oil with chaat masala, smoked paprika, crushed garlic and a pinch of salt. Toss the corn ribs in this mixture.

3. 3

   Arrange on a large baking tray and roast for 20–22 minutes until the edges are charred and the corn has curled slightly.

4. 4

   Meanwhile, stir together yoghurt, zest and juice of one lime, chopped coriander and a pinch of salt to make the dip.

5. 5

   Remove ribs from the oven, dot with butter and squeeze over remaining lime juice.

6. 6

   Serve the corn ribs piled on a platter with the lime yoghurt dip alongside.