CORN RIBS Perfectly crispy with a Tangy Dip

Ingredients

• 4 ears Fresh Corn (husks and silk removed, cut into 4‑5 rib‑shaped strips per ear)
• 2 cups Vegetable Oil (for deep frying, high smoke point (e.g., canola or peanut))
• 1 teaspoon Seasoning of Choice (e.g., Cajun, Old Bay, or any favorite spice blend)
• 2 whole Lime (juice for dip and extra wedges for serving)
• 1/2 cup Mayonnaise (full‑fat or light, base for dip)
• 1 clove Garlic (minced)
• 2 tablespoons Cilantro (finely chopped leaves only)
• 1 pinch Salt (just a little for the dip)

Instructions

1. Prepare the Corn

   Remove husks and silk from each ear, trim the ends, then slice each ear crosswise into 4‑5 rib‑shaped strips.

   Time: PT5M

2. Make the Tangy Dip

   In a mixing bowl combine 1/2 cup mayonnaise, the minced garlic clove, a pinch of salt, 2 tbsp chopped cilantro, juice of half a lime, and 1 tsp of your chosen seasoning. Stir until smooth.

   Time: PT5M

3. Heat the Oil

   Add 2 cups vegetable oil to the pot, ensuring it’s at least 2 inches deep. Heat over medium‑high until the thermometer reads 175°C (350°F).

   Time: PT5M

   Temperature: 175°C

4. Fry the Corn Ribs

   Working in small batches, gently lower the corn ribs into the hot oil. Fry for 3‑4 minutes, turning once, until they turn golden‑brown and puff slightly.

   Time: PT12M

   Temperature: 175°C

5. Drain and Season

   Using tongs, lift the ribs onto a kitchen towel to blot excess oil. While still hot, sprinkle with the remaining 1 tsp seasoning and squeeze a little fresh lime juice over them.

   Time: PT5M

6. Serve

   Arrange the crispy corn ribs on a serving tray, add lime wedges on the side, and place the tangy dip in a small bowl for dipping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

3g