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Lime & paprika corn ribs

This recipe transforms corn cobs into crispy, flavorful 'ribs' seasoned with a vibrant mix of paprika, onion, and brown sugar. Deep-fried until golden and curled, they are served with a zesty lime soured cream dip, offering a unique and addictive starter or snack.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 2277.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 corn cobs
  • 2 tbsp all-purpose seasoning
  • ½ tbsp smoked hot paprika
  • 1 tbsp onion granules
  • 1 tbsp brown sugar
  • vegetable oil for deep-frying
  • 1 lime zested and juiced
  • 150 ml soured cream

Equipment

  • 1 Sharp Chef's Knife Essential for safely and accurately cutting corn cobs into 'ribs'.
  • 1 Large Cutting Board A stable surface is critical for safety when halving and quartering corn cobs.
  • 1 Deep, Heavy-Bottomed Pot or Deep Fryer For safely deep-frying the corn ribs to achieve optimal crispness and curl.
  • 1 Slotted Spoon or Spider For carefully removing fried corn from hot oil.
  • 2 Mixing Bowls One for seasoning the corn, one for preparing the soured cream dip.

Method
 

  1. Carefully cut each corn cob lengthwise into four 'ribs' using a sharp chef's knife and a stable cutting board.
  2. In a medium bowl, combine the all-purpose seasoning, smoked hot paprika, onion granules, and brown sugar, mixing well.
  3. Add the corn ribs to the seasoning mixture and toss thoroughly to coat all pieces evenly.
  4. Heat vegetable oil in a deep, heavy-bottomed pot or deep fryer to 170°C (340°F).
  5. Carefully deep-fry the corn ribs in batches for 3-5 minutes, until golden brown and curled, ensuring not to overcrowd the pot.
  6. Remove the fried corn ribs using a slotted spoon or spider and transfer them to a wire rack lined with paper towels to drain excess oil.
  7. While the corn is frying, prepare the dipping sauce: In a small bowl, combine soured cream with lime zest and juice. Stir well to combine.
  8. Serve the hot lime & paprika corn ribs immediately with the zesty soured cream for dipping.

Notes

1. Safety First for Cutting Corn: Cutting corn cobs lengthwise can be hazardous. Use a sharp chef's knife and a stable cutting board, ideally with a damp cloth underneath to prevent slipping. Cut from the flatter, narrower end of the cob, pressing down firmly and carefully.2. Oil Temperature & Batch Frying: Maintaining the correct oil temperature (170°C/340°F) is crucial for achieving that signature curl and crisp texture without burning. Fry in small batches to avoid overcrowding the pot and dropping the oil temperature, which leads to greasy corn.3. Enhancing the Dip: For an extra layer of freshness, consider adding finely chopped fresh coriander or chives to your lime soured cream. A final squeeze of fresh lime juice over the hot corn ribs just before serving will also brighten their flavor significantly.4. Alternative Cooking: While deep-frying provides the best texture and curl, you can air-fry or roast these for a healthier alternative. Toss with a tablespoon of oil and cook at 200°C (400°F) until golden and slightly charred, though the 'rib' effect might be less pronounced.