1. Place each corn cob on a stable chopping board. Using a large, sharp knife, cut it lengthways through the centre, then cut each half lengthways again to make four curved ribs. If the cobs are particularly firm, microwave them for 2 minutes and leave until cool enough to handle before cutting.
2. Stir together the olive oil, maple syrup or honey, smoked paprika, BBQ seasoning, garlic granules, salt, pepper and half the lime zest. Brush generously over all sides of the corn.
3. Fit the grill plates and open the MultiGrill completely in BBQ mode. Set both plates to 210°C and allow to preheat fully.
4. Place the ribs kernel-side down. Cook for 12–15 minutes, turning every 2–3 minutes and brushing once with any remaining glaze. They are ready when the kernels are tender, glossy and well charred at the edges.
5. For deeper caramelisation, activate the Sear function for the final 30 seconds, watching closely as the sweet glaze can catch quickly.
6. While the corn is cooking, make the dip. Mix the mayonnaise, Greek yoghurt, sriracha, lime juice, honey and salt until smooth. Taste and add more sriracha if you prefer extra heat.
7. Pile the hot corn ribs onto a platter. Scatter with the Parmesan, chives or coriander and remaining lime zest. Serve immediately with lime wedges and the chilled creamy sriracha dip.
