How to Make Corn Ribs LIKE A CHEF

Ingredients

• 4 ears English Corn (fresh, husked and kernels removed)
• 2 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 2 tablespoons Combo Seasoning Blend (store‑bought or homemade mix of paprika, garlic powder, onion powder, salt, pepper, and chili powder)
• 4 tablespoons Unsalted Butter (softened)
• 2 tablespoons Sriracha Sauce (adjust to preferred heat level)

Instructions

1. Prep the Corn

   Remove the husks and silk from the corn ears, then use a sharp knife to cut the kernels off the cob into a bowl.

   Time: PT5M

2. Make Sriracha Butter

   In a small saucepan melt the butter over low heat, then stir in the Sriracha sauce until smooth. Set aside.

   Time: PT5M

3. Heat Oil

   Fill the pot with oil to a depth of about 2 inches and heat to 175°C, using the thermometer to monitor.

   Time: PT5M

   Temperature: 175°C

4. Fry the Corn Kernels

   Working in small batches, add the corn kernels to the hot oil. Fry for 4‑6 minutes, stirring occasionally, until the kernels puff up and turn golden‑brown.

   Time: PT6M

   Temperature: 175°C

5. Drain

   Using tongs, lift the fried kernels onto a plate lined with paper towels to absorb excess oil.

   Time: PT2M

6. Season

   Immediately transfer the hot kernels to a large bowl and sprinkle the combo seasoning blend, tossing to coat evenly.

   Time: PT1M

7. Add Sriracha Butter

   Drizzle the prepared Sriracha butter over the seasoned kernels and toss until each piece is glossy and coated.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

3g

Carbohydrates

20g

Fat

12g

Fiber

3g