CORNY RIBS
Buttery, garlicky, smoky, tangy, juicy, crunchy, and very, very, corny.
THESE RIBS ARE SO ADDICTIVE I SHOULD START SELLING THEM BY THE BAG. BECOME A CORNSTAR AND PLAY IT YOUR WAY BY GRILLING THEM INSTEAD OF FRYING THEM (SURE THEY ARE MORE SMOKY AND DELICIOUS), OR BY SHREDDING SOME PARMESAN ON TOP, OR CRUMBLE SOME FETA OVER THEM. PERHAPS YOU WANT TO SEASON THEM WITH AN ASIAN-INSPIRED BLEND, OR MAKE A GOCHUJANG MAYO TO DIP THEM IN. ENJOY THEM HOWEVER YOU LIKE, JUST DON’T FORGET TO CALL DIBS ON YOUR RIBS.
FEEDS 4 II TIME: 25 MINS II DIFFICULTY: ZERO CORN-FLICT
INGREDIENTS
3 corn cobs
2 tbs salted butter
2 to 3 garlic cloves, crushed
Frying oil
Coriander, lime and red chilli for serving
For the seasoning
1 tbsp smoked paprika
1 tbsp onion powder
1/2 tbsp ground coriander
1/2 tbsp salt
1 tsp pepper
GET COOKING
Start by preparing the corn cobs. This can be a bit tricky, so it's important to use a really sharp knife. First, trim the edges of the corn cobs to create a flat surface. This will help stabilize the cob when cutting. Lay the cob horizontally and cut it in half.
Once halved, set each half vertically on the flat, cut end. Stand them up so you don't need to hold them with your hand, reducing the risk of injury. Using the sharp knife, carefully cut each half in half again, lengthwise, then cut those halves into quarters. You should end up with rib-like pieces.
Heat a generous amount of frying oil in a sauce pan, I like to use a wok for deep frying, over medium-high heat. Once the oil is hot, carefully add the corn ribs in batches to avoid overcrowding the wok. Fry the corn ribs until they turn golden and crispy, which should take about 10 to 12 minutes. Remove them from the oil and drain on paper towels.
In a small saucepan, melt the butter over low heat. Add the crushed garlic and cook gently until the garlic is fragrant and slightly golden, being careful not to burn it. Add the corn into a bowl and drizzle the garlic butter over the fried corn ribs while they are how, ensuring each piece is well-coated.
For the seasoning, mix together the smoked paprika, onion powder, ground coriander, salt, and pepper. Sprinkle this seasoning mix generously over the garlic-buttered corn ribs and toss them until everything is nicely covered. Alternatively, if you have Trader Joe’s 'Everything But The Elote' seasoning blend, use that instead for a delicious and more tangy flavor.
Serve the corn ribs hot, garnished with fresh coriander, lime wedges, and slices of red chili.
Fuck yeah! Enjoy!
