Cilantro & Feta Grilled Corn Ribs


- 200 grams Krinos Feta
- Krinos Kalamata Extra Virgin Olive oil, as needed
- Krinos Balsamic Glaze, as needed
- 3 small peaches, cut into quarters
- Canola oil, as needed
- ½ pound heirloom tomatoes
- ½ pound heirloom grape tomatoes
- Flaky sea salt, to taste
- Fresh cracked black pepper, to taste
- ¼ bunch basil leaves, washed


1. Preheat bbq to 350°F

2. While the grill is preheating, prepare the corn: Trim the top and bottom of each ear of corn so that there is a flat base on both ends. Cut each corn in half. Taking each corn half and standing the corn on the wider base, carefully split the corn vertically into quarters to form the ‘ribs’

3. Lightly brush each corn rib with the vegetable oil, place on the hot grill and allow to cook for 3-5 minutes or until lightly charred

4. Remove from the grill and brush with the melted butter and a light sprinkle of the chilli powder. Top with the crumbled feta, cilantro and place on a platter with the lime wedges to serve.