{"id":6437,"date":"2025-02-13T06:26:01","date_gmt":"2025-02-12T19:26:01","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6437"},"modified":"2025-02-13T06:40:39","modified_gmt":"2025-02-12T19:40:39","slug":"corn-ribs","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/fruit-and-vegetable-appetizers\/corn-ribs\/","title":{"rendered":"Corn Ribs"},"content":{"rendered":"\n

This recipe is such a fun way to prepare Corn! Instead of cooking up the Corn either in kernels or whole on the Cob, this dish serves Corn up in a fun way that\u2019s so easy to eat! Corn Ribs look and eat exactly like they sound \u2013 like traditional spareribs you\u2019d expect at your favorite BBQ place! The Corn is sliced up into beautiful ribs that are fried over a high heat in Oil and then seasoned with wonderful flavors. They\u2019re a simple dish to make, and a great way to put a flavorful twist on this classic ingredient

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Where did the inspiration for Corn Ribs come from?<\/h2>\n\n\n\n

We\u2019ve been hooked on the Fallow YouTube channel<\/a> lately. They\u2019re a few lads based out of the UK who have an amazing restaurant (or three now I believe) who also share their recipes and cooking tips on the Internet. One of their signature dishes is their Corn Ribs. They use a similar approach to this recipe. We just put our own little twist on it

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This awesome dish is inspired by the lads at Fallow Restaurant in the UK<\/figcaption><\/figure>\n<\/div>\n\n\n
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How to make Corn Ribs<\/h2>\n\n\n\n

Making your own homemade Corn Ribs is very easy. You don\u2019t need anything fancy, just a very sharp knife. In fact, that\u2019s the biggest challenge of this whole dish is preparing the Corn. You will need to cut the Corn several times directly through the middle \u2018Cob\u2019 part. It\u2019s incredibly hard, so you will need not only a sharp knife, but one that is quite heavy. This will ensure safely cutting through the Corn with not too much hassle

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To cut the Corn, remove the very tip end as well as the Husk. Then, cut the Corn in half. Once you\u2019ve done that, you want to quarter each of the halves, making each cut straight down the center of the tough Corn Husk. Do so on a flat, sturdy surface with the biggest knife you have. Ensure your fingers are well out of the way, and try to let the sharpness of the knife do as much of the work for you

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Once you\u2019ve prepared your Corn you will have 8 individual \u2018Ribs\u2019 that are ready for cooking. Personally, I think 1 Corn Cob is enough for 1 person, so prepare as much Corn as you need for how many people you are cooking for. Also, a few Corn Kernels will inevitably fall off as you are cutting the Corn, that\u2019s ok. Most of it should still be intact with the Cob!

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Use a sturdy, strong knife to cut the Corn into 8 ‘ribs’ ready for frying<\/figcaption><\/figure>\n<\/div>\n\n\n
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Frying the Corn<\/h2>\n\n\n\n

We cook the Corn using a classic deep frying method. Use a neutral frying Oil with a high burn point. There are loads of Oils you can use. We opt for Vegetable Oil because it\u2019s convenient, cheap, and fries well

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Fill a large pot with enough Oil that the Corn will be submerged completely. One important step is to avoid overflowing the Pot with Oil. Avoid filling it anywhere more than half full. As we add the Corn to the Pot the Oil surface will rise. Not only that, but the Oil will also have an initially violent reaction to the Corn as the water from the Corn is released into the Oil

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You absolutely do not want the Oil to bubble over the top, or anywhere near the top for that matter. So as a word of caution, it\u2019s better to use a larger pot with less Oil than a small pot where the Oil may potentially bubble over. So, just bear that in mind when filling up your pot with Oil

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Heat the Oil until it\u2019s about 350F \/ 175C. I recommend using a thermometer to monitor the Oil temperature easily. Once hot, carefully lower the Corn \u2018Ribs\u2019 into the Oil using a spider strainer. Cook the Corn for about 5 minutes until they\u2019ve started to turn a golden-brown color. The Corn will also curl in on itself, which makes for a great presentation and adds to that \u2018rib\u2019 effect we\u2019re going for

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Once cooked, Simply remove the Corn from the Oil using a strainer and set them aside either on raised wire rack or a bowl with a few paper towels in there. Try to strain as much Oil from the Corn before you remove them completely from the Oil

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The Corn Ribs will take about 5 minutes in the hot oil to be fully cooked<\/figcaption><\/figure>\n<\/div>\n\n\n
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Season the Corn immediately<\/h2>\n\n\n\n

The Corn Ribs by themselves will be loaded with that wonderful, sweet Corn flavor. By frying them in Oil they\u2019ll take on a richer, fattier flavor and their texture is amazing. However, why stop there? Let\u2019s load up these Corn Ribs with the most amazing homemade seasoning using everyday ingredients

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As soon as the Corn Ribs come out of the Oil you want to season them. This way they will absorb all that wonderful flavor while they\u2019re hot. I recommend making the seasoning in advance and having it ready to apply to the Corn in a small bowl

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The seasoning is a wonderful combination of Smoked Paprika, Onion Powder, Garlic Powder, Salt, and Coriander Powder. Along with a generous squeeze of Lime Juice, the flavors this seasoning add to the Corn are amazing. It brings on a beautiful Latin flavor, and really transforms these Ribs into something special

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Once you\u2019ve seasoned the Corn then they are ready for serving. This dish will benefit 100% from being served immediately. They\u2019ll be slightly crispy yet wonderful and juicy. I like to add a little bit more of that seasoning to the Corn once you\u2019ve plated them. It just gives the Corn Ribs a striking visual look on the plate

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Season the cooked Corn Ribs well with our spice mixture. Then, right before serving finish them off with even more!<\/figcaption><\/figure>\n<\/div>\n\n\n
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If you want to go \u2018all-out\u2019 on the plating you can reserve a few of the Corn Husk leaves and use them as a plate for the Corn. It\u2019s a little bit fun and doesn\u2019t take much effort at all. Even though we\u2019ve already added Lime Juice to the Ribs it doesn\u2019t hurt to add a few more Lime Wedges to the plate when serving

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Corn Ribs are best enjoyed as an appetizer to kick off a larger meal<\/h2>\n\n\n\n

These Corn Ribs look and taste amazing; however, they\u2019re not going to be a full and complete meal. Their clear Mexican flavors will make them the perfect kick off to a hearty Mexican Meal. So, if you want to go all out on a Mexican Fiesta (perhaps for a Cinco de Mayo party?) Then cooking up these delicious Corn Ribs is a great choice!

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