Corn riblets with smoky mayonnaise

INGREDIENTS
Corn Riblets
6 whole corns on the cobs
2 Tbsp (30 ml) melted butter/olive oil

Smoky Mayo
¼ C mayonnaise
½ tsp smoked paprika
½ tsp chipotle spice mix
Juice and zest of 1 lime
Salt and pepper

To Serve
2 limes, cut into wedges
50 g feta cheese, finely crumbled
small bunch fresh coriander, finely chopped
1 small spring onion, sliced on the diagonal (optional)

METHOD
Corn Riblets
Using a very sharp knife, place corn standing upright on the cutting board and cut downwards through the centre.
Place the two halves on the flat side and cut through in half length ways again. You should end up with 4 quarters of corn or ‘riblets’.
Brush the corn with the melted butter or olive oil and grill over a fire or in a cast iron pan. If you are using a pan, make sure it is smoking hot to get a nice char on the corn. Grill the riblets on all sides until cooked.

Smoky Mayo
Mix the mayo, paprika, chipotle spice and lime juice and zest together in a bowl. Season to taste and set aside until ready to use.

To Serve
Serve the corn riblets drizzled with smoky mayo and topped with crumbled feta, coriander and spring onion. Add lime wedges for squeezing over.