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Corn Ribs

Hopping on another bandwagon chasing after Fallow on Heddon Street, I have marinated these in Arbol flakes and smoked paprika for a spicy kick. I don't have an airfryer so I shallow-fried these - make sure the heat is high for the ribs to curl.

  1. Cut a cob of corn into quarters lengthways and then halve each quarter to shorten the ribs. This is hard - I have found that cutting corn needs a big sharp knife and a rocking motion (which also helps prevent cut fingers).

  2. In a small bowl, mix roughly 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp cumin, salt, pepper and 2 tsp Arbol flakes.

  3. Coat the corn in the marinade.

  4. Heat a small amount of olive oil in a large frying pan. Drop in the corn and drizzle over any remaining marinade.

  5. Fry on a high heat, turning until the ribs are crispy.

  6. Serve with mayonnaise, a paprika aioli, whatever you fancy...

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