Sorry, looks like we don't have enough of this product.
Your cart is currently empty.
These Chilli–Lime Collagen Corn Ribs are the ultimate summer BBQ side!!
They are crispy & a little charred at the edges, juicy in the middle, and brushed in a spicy collagen-infused butter which makes them next level smokey. The unflavoured collagen adds gut-lining amino acids like glycine and proline, which help reduce inflammation and support smoother digestion, making it perfect for summer meals when you want something fun but still nourishing.
350 g butter, softened
3 tsp chilli flakes
1 tsp chilli powder
Zest of 1 lime
Small squeeze of lime juice (½–1 tsp)
⅓ cup Chief Unflavoured Collagen
Sea salt & cracked pepper, to taste
4–6 fresh corn cobs
1–2 tbsp olive oil
1–2 tsp smoked paprika
Sea salt & pepper
½ cup Greek yoghurt
1–2 tbsp kimchi hot sauce (or sriracha)
Squeeze of lime
Add softened butter to a food processor.
Add chilli flakes, chilli powder, lime zest, lime juice, salt + pepper.
Add ⅓ cup Chief Unflavoured Collagen.
Blend on high for 2–3 minutes until completely smooth.
If the butter tastes slightly grainy at first, don’t worry, collagen fully dissolves into the warm fats over time.
Corn is so tough to cut, here’s the safest method:
Remove the husk + silks completely. Trim the ends so the cob has a flat base.
Stand the cob upright on a chopping board.
Using a sharp chef’s knife, press down firmly to split the cob in half lengthways.
Lay each half cut-side down and slice horizontally, and then cut these shorter chunks in half. You should get 8 ribs per cob.
Toss corn ribs with olive oil, smoked paprika, salt + pepper.
Grill over medium–high heat, turning occasionally, until charred and starting to curl (8–10 mins). When they’re three-quarters cooked, brush generously with your collagen butter.
Grill another few minutes until glossy, caramelised and fragrant.
0 comments
