Corn Ribs

Ingredients

• 2 ears Corn ears (fresh, husked and silk removed)
• 2 tablespoons Vegetable oil (high smoke‑point oil such as canola or grapeseed)
• 2 tablespoons Como seasoning (store‑bought or homemade blend of smoked paprika, cumin, garlic powder, and salt)
• 1 wedge Lime (cut into wedges for serving)

Instructions

1. Remove husk and silk

   Peel off the outer husk of each ear of corn and pull off all the silk threads. Rinse briefly.

   Time: PT2M

2. Steam the corn

   Place the husked corn cobs in a steamer basket over boiling water. Cover and steam until just tender, about 8 minutes.

   Time: PT8M

   Temperature: 100°C

3. Blast chill

   Remove the corn from the steamer and set on a plate to cool for 2 minutes. This stops the cooking process and keeps the kernels juicy.

   Time: PT2M

4. Cut into rib shapes

   Using a sharp knife, cut each cob in half lengthwise, then quarter each half lengthwise so you end up with eight rib‑shaped pieces per ear.

   Time: PT3M

5. Fry the corn ribs

   Heat the vegetable oil in a skillet over medium‑high heat until it reaches about 180°C. Add the corn ribs in a single layer and fry 5‑6 minutes, turning once, until golden and crisp.

   Time: PT6M

   Temperature: 180°C

6. Season

   Transfer the hot ribs to a bowl, sprinkle the Como seasoning over them, and toss to coat evenly.

   Time: PT1M

7. Serve with lime

   Arrange the seasoned ribs on a serving plate and garnish with a lime wedge. Squeeze lime over the ribs just before eating.

   Time: PT1M

Nutrition Facts

Calories

317

Protein

5g

Carbohydrates

30g

Fat

14g

Fiber

4g

Ingredient Substitutions

• Instead of Corn ears: baby corn, frozen corn kernels (not ideal)
• Instead of Vegetable oil: avocado oil, sunflower oil
• Instead of Como seasoning: taco seasoning, chipotle powder blend
• Instead of Lime: lemon wedge

Equipment Needed

• Steamer basket
• Large pot
• Frying pan or skillet
• Tongs
• Chef's knife
• Cutting board
• Small bowl
• Serving plate

Critical Steps — Do Not Skip

• Steam the corn until just tender
• Cut the corn into uniform rib shapes
• Fry at the correct oil temperature and avoid splatter

Chef Tips from the Video

• Use a high smoke‑point oil such as avocado or grapeseed for the cleanest fry
• Add a pinch of brown sugar to the seasoning for extra caramelization
• Garnish with chopped cilantro for a fresh finish

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes to regain crispness.

Freezer: Not recommended – texture becomes soggy.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Steam and chill the corn up to 24 hours ahead; keep covered in the fridge
• Season just before serving to keep ribs crisp