Peel and discard the husks from the corn, and any fibres underneath. With a sharp knife, cut off the bottom 1cm or so, so that you have a flat base.

Sit the corn on the flat base, then cut in half, cutting down the length of the corn. It will be quite tough – be careful.

Lay the two halves down, then cut them into about three ribs, again, cutting lengthways, and keeping some of the middle intact. Each rib should be about three-four kernels wide.

Make your BBQ spice mix by mixing the cumin, dried coriander, smoked paprika, oregano and the sugar. Season with salt and pepper.

Thoroughly coat the ribs in oil and the spice mix. Bake at 375°F until curled and crispy, roughly 20 mins.