August 13, 2022

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.