4 cobs of corn
1 cup sour cream
1tbsp tomato paste
Salt to season
Parmesan cheese to grate
Preheat the oven to 180°C. Line a baking tray with baking paper.
To prepare the corn, remove the outer husk and silk. Place the whole corn on the turntable of the microwave. Cook for 4 minutes. Remove carefully as the corn will be hot.
Cut each cob into four lengthwise with core attached to create the rib.
Mix together sour cream, Beerenberg Peri Peri Sauce, tomato paste and season with salt.
Generously brush the corn ribs with sauce mixture, place on prepared baking tray.
Put the tray of corn ribs in the oven, bake for 20 minutes or till golden.
Pile on a serving plate and generously grate parmesan cheese over the ribs.
Serve while hot.
Note: the ribs can be cooked on a barbeque over a low heat.