Corn Ribs

Serves
minutes

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Corn Ribs

Ingredients

Corn ribs... not like you've had before!

Corn ribs are a trendy, tasty take on corn on the cob. You cut the cob lengthways into quarters so the strips curl up like ribs. They're normally deep-fried, but I have a healthier, tastier and quicker way!

Ingredients

4 corn on the cob
1 tsp chopped fresh coriander
1 tsp Tajín seasoning
4 tsp garlic mayo
50g pinkled onions

Let's Dive In!

Step 1: Prep the corn

Get a large pot of water on the boil, big enough to cover all the corn. While it heats, peel 4 corn on the cob, removing the husks and silks. With a sharp knife, carefully cut each cob in half lengthways, then in half again to make the long ribs.

Step 2: Boil

Once the water is at a rolling boil, add the ribs and cook for 10 minutes, or until they start to curl.

Step 3: Load them up

Lift the corn ribs out of the water and drain. Top with 4 tsp garlic mayo, 50g pinkled onions, 1 tsp chopped fresh coriander and 1 tsp Tajín.

Corn Ribs FAQs

How do I cut corn ribs safely? Stand the cob on its flat end, use a large, sharp knife and press straight down. Microwaving the cobs for a minute first softens them and makes cutting easier.
Can I barbecue or air fry them? Yes. After boiling, char them on a hot grill for 2–3 minutes, or brush with oil and air fry at 200°C for about 10 minutes until golden.
What is Tajín? A Mexican chilli-lime seasoning. No Tajín? Mix smoked paprika, chilli flakes, salt and lime zest.

More street food favourites: my crispy halloumi fries and pinkled onions.

BIFF, BOSH, NOSH!

#Street Food

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