The Easy Deep Fried Crispy Breaded Corn Ribs!

Ingredients

• 4 ears Corn on the Cob (fresh, husked and silk removed)
• 1 cup All-Purpose Flour (sifted)
• 2 Tbsp Dan-O's Chipotle Seasoning (adds smoky heat)
• 2 Eggs (large, beaten)
• 1 cup Panko Breadcrumbs (Japanese style, extra‑crunchy)
• 2 Tbsp Dan-O's Cream Top Seasoning (Parmesan cheese blend with Italian herbs)
• 1 Tbsp Olive Oil (light coating to help flour adhere)
• 2 cups Vegetable Oil (for deep‑frying, neutral flavor, high smoke point)
• 2 Tbsp Fresh Cilantro (chopped, for garnish)
• 1 Lime (cut into wedges for squeezing)

Instructions

1. Shuck and Clean Corn

   Remove husks and silk from each ear of corn, then rinse under cold water.

   Time: PT5M

2. Cut Corn into Ribs

   Using a super‑sharp chef’s knife, slice each ear lengthwise into quarters, then cut each quarter into 2‑3 rib‑shaped pieces by applying firm, even pressure.

   Time: PT5M

3. Prepare Chipotle Flour Mix

   In a shallow dish combine 1 cup sifted all‑purpose flour with 2 Tbsp Dan‑O’s Chipotle seasoning; whisk to distribute evenly.

   Time: PT2M

4. Prepare Egg Wash

   Crack 2 eggs into a small bowl, beat until smooth.

   Time: PT1M

5. Prepare Seasoned Panko

   In another shallow dish combine 1 cup panko breadcrumbs with 2 Tbsp Dan‑O’s Cream Top seasoning; stir to coat evenly.

   Time: PT2M

6. Lightly Oil Corn Ribs

   Drizzle 1 Tbsp olive oil over the corn ribs and toss to coat lightly; this helps the flour adhere.

   Time: PT1M

7. Coat Corn Ribs

   Working one piece at a time, dredge each rib in the chipotle flour, dip into the egg wash, then press into the seasoned panko, ensuring an even crust.

   Time: PT5M

8. Heat Oil to 350°F

   Fill the heavy pot with 2 cups vegetable oil, heat over medium‑high until a thermometer reads 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

9. Fry Corn Ribs

   Carefully lower the coated ribs into the hot oil using tongs; fry for about 4 minutes, turning once, until golden brown and crisp.

   Time: PT4M

   Temperature: 350°F

10. Drain and Skewer

    Remove ribs with a slotted spoon, place on a paper‑towel‑lined plate to drain, then insert a skewer through the middle of each rib for easy handling.

    Time: PT1M

11. Finish with Cream Top and Garnish

    Drizzle the remaining Dan‑O’s Cream Top seasoning over the hot ribs, sprinkle chopped cilantro, and finish with a squeeze of fresh lime juice.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g