For the Sweetcorn Ribs

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  Preheat the oven to 190°C (375°F) and line a large baking tray with baking paper.
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  Using a sharp, heavy knife, cut each sweetcorn cob in half widthways to create shorter pieces.
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  Stand each piece upright on the thicker end and carefully cut it in half lengthways through the centre, applying firm, steady pressure and keeping your fingers well clear.
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  Lay the cut sides flat on a chopping board and score a line down the centre of the core
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  Stand each piece upright again and cut along the scored line to divide each cob into quarters.
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  In a bowl, mix the olive oil with the smoked paprika and a pinch of salt and pepper.
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  Arrange the sweetcorn ribs in a single layer on the baking tray, leaving space between each piece.
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  Brush the ribs all over with the seasoned oil.
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  Place the tray in the oven and bake for 30–40 minutes, until the ribs curl slightly and become crisp around the edges.
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  While the corn is baking, allow the butter to soften at room temperature or gently soften it in the microwave.
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  Finely grate the Parmesan and lime zest.
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  Mix the softened butter with the chipotle paste, lime zest, and grated Parmesan until fully combined.
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  Once the sweetcorn ribs are cooked, brush them with the chipotle butter while hot, or serve the butter on the side.
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  Serve the sweetcorn ribs hot for best results.