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