Corn Ribs

4 fresh corn cobs
2.5 tbsp Nuttelex Spread (melted)
2 tsp ground coriander
2 tsp sweet paprika
0.5 tsp garlic powder
1 tsp oregano
salt and pepper to taste
30 g crumbled feta to sprinkle on top to serve (alternatively parmesan is a good option too)
3 sprigs chopped parsley leaves to sprinkle on top to serve
1 lime or lemon, cut into thin wedges for serving

Preheat the oven to 180C/350F, turning on the grill setting.
Clean the corn and cut it into strips. Use a sharp knife and a stable surface.
Place the corn strips on a lined baking tray.
Combine Nuttelex, coriander, paprika, garlic, oregano, salt and pepper, and use your hands massage it into the corn.
Bake under the grill in the centre of the oven for around 20-25 minutes until the corn strips are fully cooked.
Serve topped with your fave parmesan or feta plus fresh coriander, and any mex style dipping sauce. Pictured is light sour cream mixed with a teaspoon of spicy tomato salsa , alternatively mix mayonnaise with a teaspoon of chilli sauce for a more tangy blend.