Directions

For the Collagen Butter

1. Add softened butter to a food processor.

2. Add chilli flakes, chilli powder, lime zest, lime juice, salt + pepper.

3. Add ⅓ cup Chief Unflavoured Collagen.

4. Blend on high for 2–3 minutes until completely smooth.

5. If the butter tastes slightly grainy at first, don’t worry, collagen fully dissolves into the warm fats over time.

For the Corn Ribs

1. 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.

2. Lay each half cut-side down and slice horizontally, and then cut these shorter chunks in half. You should get 8 ribs per cob.

3. Toss corn ribs with olive oil, smoked paprika, salt + pepper.

4. 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.

5. Grill another few minutes until glossy, caramelised and fragrant.