Corn Ribs
Jack
September 1, 2023
Reviews
Ingredients:
Adjust Servings
| 2 raw corn-on-the-cob | |
| 5g garlic powder | |
| 5g onion powder | |
| 5g salt | |
| 5g coarse-ground black pepper | |
| 5g smoked paprika | |
| 2.5g cayenne pepper | |
| 2.5g monosodium glutamate (MSG) | |
| neutral oil, for deep-frying |
Directions
1.
Mise-en-place
Preheat your deep-fryer or heavy-bottomed Dutch oven to 160°C. Combine the dry seasonings together in an airtight container. I tend to use about half of this powder for 2 ears of corn. It'll keep in a cupboard for months, although you'll want to make this again well before that.
You can either have more, shorter corn ribs or fewer, longer corn ribs. Cut into eight or sixteen as desired; first down the middle (through the core) and then once in half. Dry with paper towel.
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2.
Fry the ribs
Fully submerge your corn ribs in the deep-frying oil. You may need to do this in two batches. This should take 6-7 minutes, keep an eye on them. They will start to colour and curl. Careful with agitating them throughout the process, the kernels have a tendency to pop and splash oil. You may notice some blackening at the ends, this is fine. Once cooked, transfer to a wire rack and dab dry with paper towel.
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3.
Toss in seasoning mixture
While still warm and patted dry of oil, toss with about half of the mixture to fully coat. The mixture should adhere well to the ribs and colour them a deep red (thanks, paprika!)
Serve alongside pretty much anything; this is a great game-day crowd pleaser, and I normally find myself buying discount corn at the supermarket just to make these.
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