- Clean corn cobs by breaking off outer leaves, pull stringy bits off corn
- Cut corn in half then stand up corn so you don't squash the other side
- Cut in half then in thirds
- Mix all seasoning ingredients together in a bowl ready to paint over hot corn before serving
- Heat up your peanut oil and when super-hot, very carefully lay the corn nibbles in the oil to brown (be very careful as it will spit a little)
- Once browned lay on a kitchen paper towel to absorb excess oil - serve as a side for main course or serve as a starter on its own
- I choose to serve my corn riblet with mince turkey rissoles with corn pieces in them on a bed of hummus and baked Dutch carrots and onions
- Spread butter seasoning mix over your hot corn