No matter what you call them — corn curls, corn ribs, or corn riblets — there’s a new way to eat corn on the cob! It takes some work to cut them, and you must be especially careful, but the extra effort is worth it.
This recipe comes to us from Goodyear House, a restaurant in Charlotte, North Carolina. Chef Chris Coleman, Chef Tyler Long, and Sous Chef Raquel (Arreola) Long adapted this recipe for the home cook with an air fryer, but it also includes traditional deep fryer instructions.
Fried Corn Ribs
- air fryer (optional)
- 4 ears corn, husks and silk removed
- 1 tbsp olive oil (if using an air fryer)
- 4 cups vegetable oil (if deep frying)
- 1 tbsp butter, room temperature
- 2-3 tbsp togarashi (Japanese Mixed Chili Pepper Seasoning)
- 1/4 cup cotija cheese
- 1 lime, cut into wedges
- Kewpie mayonnaise for dipping
To prepare the corn:
- Square off both ends of the corn cob, then cut it in half. Stand the cob upright on your cutting board, and carefully, with a very sharp knife, cut the cob in half, through the core, vertically. Again, be careful!
- Then take each half and cut it vertically in half again.
- You should end up with linear, quarter-circle-shaped pieces of corn, with the core still intact. Repeat with the remaining ears of corn.
If using an air fryer
- Toss the corn in 1 tbsp. of olive oil and arrange on the tray of your air fryer.
- Cook at 400 degrees for 8 - 10 minutes, shaking the corn around every 3 minutes or so.
- Corn pieces should curl and start to brown around the edges. Remove and place in a bowl with melted butter.
If deep frying
- Fill a deep-sided pot with the 4 cups of oil, and heat to 375 degrees.
- Gently place corn pieces in hot oil, working in batches so as not to crowd too much, and cook for 3 minutes and 30 seconds.
- Remove and place in a bowl with melted butter.
- Toss corn curls with melted butter in the bowl, and then salt (kosher, please!) and togarashi.
- Mound on a platter and sprinkle cotija on the whole mound.
- Serve with lime wedges and mayo for dipping.
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