Corn Ribs are the Bomb!

Seasonal Recipe of the Week
Need a way to impress your loved ones? July is peak corn time around here, and this is a really cool way to prepare fresh corn. I learned this recipe during my time at Ottolenghi in London, but I never tried it before. It’s not difficult to do, but takes a sharp knife, a strong arm, and a willingness to deep fry.

You can flavor these in a variety of wild ways or keep them classic with butter and salt. I chose to do a Mexican-street-food thing and tossed the corn in a lime-chipotle aioli, grated Parmesan cheese and cilantro. You didn't know Parmesan was Mexican? Okay, okay, I took a little liberty. The most important thing is to be careful when cutting, and make sure to first cut a flat surface on each end so the cob stands straight. No ingredients listed becasue it’s all about the corn!

  

 

Procedure
Remove the husk and silk from the corn, rinse and dry. Cut a flat surface on each end so they stand tall and straight. With a sharp knife, cut through the center of the cob (I used a slight rocking motion to help the knife cut through the tough cob). Then place the flat side down on your cutting board and cut each half again so you now have corn cob quarters. That’s it, you’ve done the hard part!

Put a pot of oil on high heat, or turn on a deep fat fryer, and get your oil to 350 degrees. Fry about 6 pieces at a time for 3-4 minutes or until the corn lightly browns and curls. Don’t crowd them in the oil! Remove and drain briefly on a wire rack set over a baking sheet. While still hot, toss with flavorings.

Some flavoring ideas
Sauces: lime-chipotle aioli, hot sauce, lemon-garlic mayo, sauce verte.
Cheeses: Parmesan, feta, cotija, herbed goat.
Fresh herbs: parsley, cilantro, tarragon, dill.

Make sure to supply lots of napkins, these can be a bit messy, as it’s finger food. And please don’t eat the cobs!