Corn Ribs

Step 1: Using a sharp knife and a non-slip cutting board, cut off the base and the pointy end of the corn. Stand the corn upright, then cut it in half and each half in half again to make quarters. To cut, bang the knife with your hand to lock it into the top of the corn, then keep hitting the knife to move it down the corn. Halfway, you might be able to stop banging and just rock the knife down.

Step 2: For shorter ribs that are easier to cut, cut the corn in half lengthwise. See the notes for the shorter-rib method.

Step 3: Heat the BBQ on high, or heat the oven to 200°C/375°F (180°C fan).

Step 4: Melt the butter in a small saucepan over medium heat. Add the garlic and cook for 20 seconds, until fragrant. Remove from the stove and keep the butter warm and liquid.

Step 5: Mix the seasoning in a small bowl.

Step 6: Place the corn in a large bowl and toss with the olive oil. Sprinkle the seasoning over gradually, tossing in between, to coat as evenly as possible. Most of the seasoning will stick to the cob.

Step 7: For the BBQ method, place the corn kernel-side down on the BBQ. Cook for 8 minutes, or until charred spots appear and the corn curls into ribs. Then cook each cut side for 1 minute.

Step 8: For the oven method, bake the corn kernel-side up for 25 to 30 minutes. The corn will not curl as much and will not have charred spots.

Step 9: Transfer the corn back into the bowl. Pour over the garlic butter and toss.

Step 10: Pile the corn onto a plate and sprinkle with parsley. Serve and eat like ribs. Suck the seasoned garlic butter from the cob as you eat the kernels; the cob itself is not eaten.