Prepare the Sweetcorn: Begin by carefully cutting each sweetcorn cob into four "ribs." Stand a cob upright on your chopping board, steadied by holding the top. Using a very sharp, sturdy knife, cut straight down through the centre, separating it into two halves. Then, lay each half flat on its cut side and carefully cut it lengthwise down the middle again. You should now have four long, slender quarters from each cob. As you cut, you'll hear a satisfying crunch, and the kernels will stay largely intact.

Create the Chili Butter: In a medium mixing bowl, combine the softened unsalted butter with the smoked paprika, dried chilli flakes, garlic powder, onion powder, ground cumin, black pepper, and a pinch of sea salt. Use a fork or a small spatula to thoroughly mix these ingredients until they are well combined and the butter takes on a vibrant orange-red hue and a uniform, creamy texture. The aroma of the spices will begin to fill your kitchen, promising deliciousness.

Coat the Corn Ribs: Lay the prepared corn ribs on a large baking tray or a clean surface. Using a pastry brush or your fingers, generously coat each corn rib with the chili butter mixture. Ensure all sides are covered, allowing the butter to cling to the kernels. You'll see the golden corn transform, ready to absorb those wonderful flavours.

Prepare for Cooking: You have two excellent options for cooking: frying or baking. For frying, pour enough vegetable or sunflower oil into a large, heavy-bottomed frying pan or skillet to create a depth of about 1-2 cm. Heat the oil over medium-high heat until it shimmers slightly and a small piece of corn dropped in sizzles immediately. For baking, preheat your oven to 200°C (180°C fan/Gas Mark 6).

Cook the Corn Ribs (Frying Method): Carefully place the buttered corn ribs into the hot oil, ensuring not to overcrowd the pan. You'll hear a lively sizzling sound as they hit the oil. Fry for about 3-4 minutes per side, turning occasionally with tongs, until the corn kernels are beautifully golden brown and slightly caramelised around the edges. They should start to curl inwards slightly, a tell-tale sign of their "rib" transformation. Once cooked, lift them out with tongs and place them on a plate lined with kitchen paper to drain any excess oil.

Cook the Corn Ribs (Baking Method): Arrange the buttered corn ribs in a single layer on a baking tray. Bake for 15-20 minutes, flipping them halfway through. The corn is ready when the kernels are tender, slightly charred, and have taken on a deeper golden colour, with some edges turning a rich brown. They will also have begun to curl distinctively. Once done, remove from the oven.

Finish and Serve: Transfer the cooked corn ribs to a serving platter. Drizzle generously with fresh lime juice, which will add a zesty brightness and a lovely sheen. Finally, scatter the finely chopped fresh coriander over the top. The vibrant green against the golden-red ribs will look incredibly appealing, and the fresh aroma will be delightful. Serve immediately while warm, encouraging everyone to pick them up and enjoy!