Restaurant Inspired Corn Ribs at Home !

Ingredients

• 2 ears Sweet Corn (fresh, husked and silk removed)
• 2 tablespoons Neutral Oil (vegetable or canola oil, for coating)
• 40 g Dried Comoos (kelp seaweed) (toasted lightly then ground to powder)
• 10 g Dehydrated Sriracha Powder (leftover pulp from homemade Sriracha; substitute cayenne pepper if unavailable)
• 5 g Black Peppercorns (whole, lightly toasted)
• 7 g Coriander Seed (whole, lightly toasted)
• 7 g Cumin Seed (whole, lightly toasted)
• 20 g Smoked Paprika (adds smoky depth)
• 5 g Onion Powder
• 5 g Garlic Powder
• 5 g Monosodium Glutamate (MSG) (optional, enhances umami)
• 10 g Table Salt
• 1 Lime (fresh juice, added after cooking)
• 1 bunch Garlic Chives (optional garnish, chopped)

Instructions

1. Husk and Clean Corn

   Remove the outer husks and pull off all the silk from the two ears of corn.

   Time: PT5M

2. Cut Corn into Ribs

   Place each ear on a cutting board, cut lengthwise down the centre, then cut each half into quarters so you have four rib‑shaped pieces per ear.

   Time: PT10M

3. Toast and Grind Comoos

   Spread the 40 g packet of dried comoo on a foil‑lined tray and broil for 2–3 minutes until crisp, then transfer to a blender and pulse to a fine powder.

   Time: PT5M

   Temperature: Broiler

4. Prepare Dehydrated Sriracha Powder

   If using homemade Sriracha pulp, ensure it is fully dehydrated; otherwise measure 10 g of cayenne pepper as a substitute.

   Time: PT1M

5. Toast Whole Spices

   Heat a small saucepan over low heat, add 5 g black peppercorns, 7 g coriander seed and 7 g cumin seed, stirring constantly for about 3 minutes until fragrant.

   Time: PT3M

   Temperature: low heat

6. Combine All Seasonings

   In a bowl combine the toasted whole spices, toasted comoo powder, 10 g dehydrated Sriracha (or cayenne), 20 g smoked paprika, 5 g onion powder, 5 g garlic powder, 5 g MSG and 10 g salt. Blend with the blender until a uniform fine powder forms.

   Time: PT5M

7. Oil the Corn Ribs

   Place the corn ribs in the large mixing bowl, drizzle 2 Tbsp neutral oil over them and toss until lightly coated.

   Time: PT3M

8. Season the Ribs

   Sprinkle the spice blend over the oiled ribs, tossing continuously until the ribs are evenly coated.

   Time: PT2M

9. Arrange on Baking Sheet

   Line a baking sheet with foil, spread the seasoned ribs in a single layer, leaving space between each piece.

   Time: PT2M

10. Cook the Ribs

    Broil (or bake at 200 °C) for 8 minutes, flip each rib, then broil for another 8 minutes until the edges are lightly charred and the seasoning is crisp.

    Time: PT16M

    Temperature: Broiler

11. Finish with Lime

    Remove the ribs from the oven, squeeze the juice of one fresh lime over the hot ribs and give a quick toss.

    Time: PT1M

12. Plate and Garnish

    Stack the ribs on a serving plate, sprinkle chopped garlic chives on top and serve with extra lime wedges.

    Time: PT2M

Nutrition Facts

Calories

440

Protein

6 g

Carbohydrates

60 g

Fat

15 g

Fiber

6 g