Spicy Corn Ribs

• Step 1: chop the corn in riblets
• The best way to cut the corn is to stand it up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.
• Doing it vertically removes the risk of squashing any of the kernels and rolling away as you chop.
• You can also chop the cob in half, so you’ll end up with 8 pieces per cob. The cob being shorter to cut through means more leverage on the counter surface.
• Step 2: season them
• Prepare the seasoning by combining all the spices and oil in a small bowl and mixing well.
• Then brush the seasoning over the chopped corn.
• Step 3: cook the corn ribs

Air fryer corn ribs

• Lay the corn ribs in a single layer in your air fryer basket, with a little space between each so the air can flow.
• Cook the corn in an air fryer at 375ºf/190ºc for 12-15 minutes, optionally flipping them over at 7 minutes. If you prefer crispier results, then cook for the longest time (i did 15).

Oven-baked corn ribs

• Lay the seasoned corn on a parchment-lined baking tray and bake in a preheated oven at 375ºf/190ºc for between 25-30 minutes.
• The oven-baked corn doesn’t curl as quickly/easily as air-fried- this is normal. You may want to increase the time slightly if you want them super crispy and curly.

Shallow fried corn ribs

• If you plan to fry the corn, then don’t season them first – add the plain chopped corn to the oil.
• Add around 1cm (or 1/2-inch) of cooking oil to a wide, thick-bottomed pan/wok.
• When the oil begins to smoke, add the corn ribs, occasionally turning until the ribs are crispy, golden, and curled up.
• Remove the corn riblets carefully from the oil and lay them on kitchen paper to drain. I like to use a second piece to blot the top of the corn too.
• Then gently toss the corn with the dry seasoning mixture (no oil required).
• Step 4: prepare the garnishes & serve
• Meanwhile, as the sweetcorn cooks, prepare the chilli mayo and garnishes. Once baked, top and serve!
• This goes well with the peri peri mayonnaise – perinaise

Perinaise dip.

Notes
• Be careful chopping the corn: this can be dangerous, and the last thing we all need during a pandemic is a trip to a&e/er. If you’re nervous about it, then skip this one- don’t worry, the whole corn on the cob will taste just as good with the same seasoning! Alternatively, chop the cobs in half first – the ‘shorter’ pieces will be easier to chop while standing vertical on the surface.
• In-season corn will taste far superior. THOUGH, you could buy whole corn cobs frozen and allow them to thaw before chopping.