Snacks
Mexican
MexicanCorn Ribs
Corn cobs quartered into curling 'ribs' and roasted or fried until charred. The tiers climb from a simple oven bake to deep-fried cobs with a chipotle-lime butter and crumbled cheese.
Vegetarian
Gluten-free
Nut-free
Ultimate version
Deep-fried corn ribs with chipotle-lime butter, cotija and Tajin.
Per serving£2.23
Total cost£8.90
Time35 min
Ingredients for 4
- 4 fresh sweetcorn cobs
- 1 l sunflower oil , for deep frying
- flaky sea salt , to taste
- Chipotle butter
- 75 g unsalted butter , softened
- 2 tsp chipotle paste
- 1 lime , zested and juiced
- To finish
- 60 g cotija cheese , crumbled
- 2 tsp Tajin seasoning
- 1 handful fresh coriander , finely chopped
Method
- Quarter the cobs lengthways into ribs using a heavy knife and a steady hand.
- Heat the oil to 180C in a deep heavy pan and fry the ribs in batches for 3 to 4 minutes until deeply charred and curled. Drain on kitchen paper.
- Beat the softened butter with chipotle paste, lime zest and juice.
- While still hot, brush the ribs all over with the chipotle-lime butter.
- Crumble over the cotija, dust with Tajin and scatter with coriander.
- Finish with flaky salt and serve immediately with extra lime.
Equipment
- deep heavy pan
- cooking thermometer
- spider or slotted spoon
The three ways, side by side
Budget
Oven-baked frozen corn cobs with melted butter and paprika.
Better
Fresh sweetcorn roasted hot with garlic butter and a squeeze of lime.
Ultimate
Deep-fried corn ribs with chipotle-lime butter, cotija and Tajin.
