GRILLED CORN RIBLETS WITH CREME FRAICHE AND CAVIAR

INGREDIENTS
4 ears of corn, out of their husk
Crème Fraiche (in a resealable bag for easy piping, can thin out with heavy cream if desired)
Tsar Nicoulai Caviar (here we used Tsar Nicoulai Golden Osetra)
Chopped chives, for garnish

METHOD:
1. Grill corn until blistered and tender (you can also boil them first before grilling if desired); let cool slightly.
2. Quarter cobs lengthwise and arrange on a serving platter.
3. Drizzle riblets with crème fraiche, top with Tsar Nicoulai Caviar and garnish with chopped chives.