Barbecued sweetcorn ribs with plantain hummus recipe
 Sweetcorn is a must for a summer barbecue. Sweetcorn ribs have the wow factor and are easy to eat. The dips add flavour and colour, and can be prepared (or bought) in advance. Fingerlicious. 8 corn on the cobsolive oil, for coatingbutter, for basting 8 corn on the cobs olive oil, for coating butter, for basting 1 tbsp smoked paprika1 tbsp ground cinnamon ½ tbsp ground cumin 1 tbsp smoked paprika 1 tbsp ground cinnamon ½ tbsp ground cumin 3 ripe plantains3 tbsp dark tahini½ x 400g tin chickpeas, drained ½–1 roasted Scotch bonnet chilli (see Tip), seeds removed1 garlic clove, crushed1–2 tbsp olive oilsalt and freshly ground black pepperroasted cashew nuts (optional) 3 ripe plantains 3 tbsp dark tahini ½ x 400g tin chickpeas, drained ½–1 roasted Scotch bonnet chilli (see Tip), seeds removed 1 garlic clove, crushed 1–2 tbsp olive oil salt and freshly ground black pepper roasted cashew nuts (optional) spicy tomato salsaavocado mashed with mayo and pesto, topped with Parmesan shavings spicy tomato salsa avocado mashed with mayo and pesto, topped with Parmesan shavings Method Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white.To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6.Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar.Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool.Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Mix together the ingredients for the spice seasoning.Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning.Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred.To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. Light the barbecue. Allow the flames to flare up and die down, then wait until the coals are glowing and starting to turn white. To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6. To make the plaintain hummus, roast the plantains on the barbecue over a medium–high heat, turning regularly, for about 15 minutes until they are blackened and the skin splits. Alternatively, you can do this in an oven preheated to 200C/180C Fan/Gas 6. Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar. Scoop the flesh out of the skins into a food processor. Add the tahini, chickpeas, Scotch bonnet flesh (to taste), garlic, salt and pepper. Add 1 tablespoon of the olive oil and a splash of cold water and blend until smooth. Add a little more oil to get the consistency you like. Transfer to a serving bowl. Alternatively you can make the hummus in a large pestle and mortar. Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool. Bring a large pan of water to the boil, add the corn cobs and boil for 2 minutes. Drain and leave to cool. Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Using a large sharp knife, carefully cut the cobs in half lengthways, cutting between the grains of corn. Then cut each half lengthways again, to make four ‘ribs’ from each cob. Mix together the ingredients for the spice seasoning. Mix together the ingredients for the spice seasoning. Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning. Coat the sweetcorn ribs in olive oil, then sprinkle over the spice seasoning. Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred. Put the ribs on the barbecue and cook for about 10 minutes, turning and basting with butter, until golden and charred. To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. To serve, assemble the sweetcorn ribs, plantain hummus, tomato salsa and mashed avocado on a large platter. If you like, you can sprinkle some cashew nuts over the plantain hummus. Recipe tips When roasting vegetables, such as tomatoes and peppers for a salsa, you can add a Scotch bonnet chilli to the roasting tin and roast for about 20 minutes until the skin begins to blacken. Store in a container in the fridge for up to 3 days. You can buy roasted blackened plantains from African and Asian shops. You could serve a mix of ribs and mini corn cobs: cut four of the cobs in half widthways to make chunky half cobs. You can simmer them for 5 minutes before putting them on the barbecue to help them cook more quickly, or simply barbecue them, coated in the spice seasoning, for about 10 minutes, turning occasionally, until nicely charred on all sides.