Ingredients
Scale
- 4 Corn on the Cob
- 1/8 cup Spiceology Smoky Chipotle Herbs de Provence blend
- 1 can Cannellini Beans
- 1 Serrano (sliced thin)
- 1 cup Cherry Tomatoes
- 1/8 cup Italian Flat Leaf Parsley (rough chop)
- 1/2 cup Shallot (small dice)
- 1/8 cup plus 2 tbsp for beans Extra Virgin Olive Oil
- 1 Tbsp Spiceology Pink Peppercorn Lemon Thyme blend
Instructions
- Preheat Grill to 400 degrees F.
- Slice Corn on the cob into four long pieces. This will give you your “ribs”.
- In a large stainless steel bowl, combine corn, 1/8 cup of Smoky Chipotle Herbs de Provence, and olive oil. Toss in bowl to coat and set aside.
- Drain the can of cannellini beans and set aside. – Bring 2 tbsp of oil up to heat in a large skillet and add diced shallots. Sauté until fragrant. Add the sliced serrano and tomatoes. Sauté over high heat.
- Once the tomatoes start to blister, add Pink Peppercorn Lemon Thyme and the cannellini beans.
- Add parsley and sauté for three minutes, stirring and folding consistently to evenly season all vegetables.
- Remove from heat and set aside.
- Place corn ribs on the grill over the coals or flames. Grill ribblets down on the grill and adjust quickly to allow corn to char lightly. Flip ribs on their core side and move to indirect heat on the other side of the grill.
- Let corn ribs cook on the grill for an additional three minutes over indirect heat.
- Remove from the grill.
- Serve ribs with Pink Peppercorn Lemon Thyme White beans and make everyone believe you know how to build flavors.