Cumin Roasted Corn

Preheat a conventional oven to 200°C. Rinse the 500 g raw pre-cut corn ribs, drain and pat thoroughly dry. Remove any remaining silk.

Add 15 ml vegetable oil, 2 g fine salt, 1 g garlic powder and 1 g ground cumin. Toss until every rib is evenly coated. Reserve the remaining 1 g cumin for finishing.

Line a baking tray with baking paper. Arrange the ribs in one layer, kernels facing up, with space between the pieces.

Roast on the middle rack at 200°C for 25–30 minutes, turning once halfway through with tongs. The kernels should be tender and plump with light brown edges. If they darken too quickly, reduce the heat and check sooner.

While hot, sprinkle over the remaining 1 g ground cumin and toss gently. Transfer to a serving plate. Eat the kernels and discard the hard cob.