Corn ribs

Corn ribs

Total: 30 min. | Active: 30 min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 320 kcal
, Fat: 27 g
, Carbohydrate: 11 g
, Protein: 6 g

Grilled corn cobs are a popular alternative to sausage and the like. However, a new corn recipe is currently taking Tik-Tok by storm – corn ribs! For this recipe, the corn cobs are not cooked whole but rather cut into strips and deep-fried. The heat causes them to bend, making them look rather like ribs. They are then flavoured with a hot spice mix and are perfect as a fancy, vegetarian summer snack.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Corn

2 cooked corn cobs

Spice mix

½ tsp chilli flakes
½ tsp dried oregano
¼ tsp paprika
¼ tsp smoked paprika
½ tsp salt
¼ tsp pepper

To deep-fry

oil, for deep-frying

To serve

½ bunch coriander, finely chopped
50 g Cheddar, coarsely grated
150 g crème fraîche
1 lime, cut into wedges
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How it's done

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Corn

Quarter the corn cobs lengthwise, pat dry with kitchen paper.

Spice mix

Finely crush the chilli flakes, oregano, paprika, smoked paprika, salt and pepper using a mortar and pestle. Place the spice mix in a large bowl.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 170°C. Using a slotted spoon, lower the corn into the oil in batches and deep-fry for approx. 5 mins. while turning. Remove, drain on kitchen paper, toss in the spice mix.

To serve

Plate up the ribs, sprinkle with the coriander and cheese, serve with the crème fraîche and lime wedges.

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