Recipe By: @georginaelizat

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🏖️☀️ Fun Fact: The American pool party took off in the 1950s, when backyard pools became suburban status symbols and summer entertaining moved outdoors.

3 corn on the cobs, cut into quarters
4 tbsp extra virgin olive oil
1 tsp smoked paprika
3 tsp BBQ seasoning @fortnums
1 lime
2-3 tbsp parmesan
2 tbsp chives, finely chopped

The Sauce
1 1/2 tbsp Greek yoghurt
1 tbsp mayonnaise
1 tbsp sriracha
1/2 tbsp lime juice

1️⃣ Preheat your oven to 375°F. Cut each ear of corn into quarters to create corn ribs.

2️⃣ Add 3 tbsp olive oil to a baking dish and toss in the corn ribs. Season generously with BBQ rub and smoked paprika, then use your hands to coat every piece evenly.

3️⃣ Arrange the corn ribs cut-side up, finish with another drizzle of olive oil, and roast for 40 to 45 minutes, until tender, curled, and lightly golden around the edges.

4️⃣ While the corn roasts, whisk together the Greek yogurt, mayonnaise, sriracha, and fresh lime juice until smooth and creamy.

5️⃣ Transfer the hot corn ribs to a serving platter. Serve with the dip on the side, then finish with a squeeze of fresh lime juice, grated parmesan, and plenty of chopped chives.

6️⃣ Dig in immediately. Crispy edges, smoky spice, creamy dip, and plenty of finger-licking moments await.