19/06/2026
If you’re firing up the BBQ this weekend, make these.
Sweetcorn ribs coated in Poon’s London Extraordinary Chilli Oil, cooked until crispy, charred and irresistibly sticky, then finished with crumbled feta and fresh herbs.
The perfect side dish for garden gatherings, summer suppers and sunny weekends.
🌽 Slice corn on the cobs in half and simmer for 8–10 minutes until just softened.
🌶️ Drizzle generously with Poon’s London Extraordinary Chilli Oil and cook in an air fryer or oven at 180°C until crispy, curled and lightly charred.
🧀 Finish with more chilli oil, fresh herbs and crumbled feta.
Simple ingredients. Big flavour. One of those recipes you’ll make all summer long.