The Street Corn Rib Experiment
If you haven't seen these all over food Instagram, corn ribs are exactly what they sound like—corn on the cob cut into quarters lengthwise, deep fried until they curl up like ribs, then loaded with toppings.
I'm writing this from our farmhouse in Dycusburg, Kentucky, where it's opening weekend of modern gun deer season. Now, before you picture me in camo at dawn—I don't hunt. I'm mainly here to play property manager and politely discourage the out-of-state hunters who lease the neighboring land from deciding our side of the fence looks more promising. It's a whole thing.
But the real reason I look forward to these weekends? The deep fryer.
Our Nashville kitchen doesn't have one (Lara vetoed it, probably wisely), but up here at the farmhouse, all bets are off. Last month I went deep on fried chicken variations. This trip? Corn ribs were calling my name.
What Are Corn Ribs, Exactly?
If you haven't seen these all over food Instagram, corn ribs are exactly what they sound like—corn on the cob cut into quarters lengthwise, deep fried until they curl up like ribs, then loaded with toppings. They're mostly novelty, but they're a fun novelty, and that counts for something when you're trying to make the most of a weekend away.
Plus, Gordon seemed mildly interested when I was prepping them, which is about as much approval as you get from a cat.
The Recipe (It's Easier Than It Looks)
Ingredients:
For the Corn:
- 4 ears of corn, husked
- Oil for frying (I use vegetable oil)
- Chili powder for dusting
- Fresh cilantro, chopped
- Lime wedges for serving
For the Street Corn Sauce:
- ½ cup mayonnaise
- ½ cup sour cream (or Mexican crema if you can find it)
- 1 clove garlic, minced
- Juice of 1 lime
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- ½ cup cotija cheese, crumbled (or feta if you're in a pinch)
- Salt and pepper to taste
The Process:
Step 1: Steam the Corn This is the safety step, and trust me, you don't want to skip it. Raw corn is shockingly hard to cut through, and the last thing you need is a trip to the ER explaining how you injured yourself making Instagram food. Steam the corn for about 4-5 minutes until it's just tender enough that a knife goes through without a fight. Let it cool so you don't burn yourself like an idiot (speaking from experience).
Step 2: The Cut Stand the corn upright on a cutting board. Using a sharp, sturdy knife, cut straight down the middle of the cob. Then cut each half in half again. You'll end up with four long strips that look vaguely rib-like. This is oddly satisfying.
Step 3: Into the Fryer Heat your oil to 305°F—not too hot or they'll burn before they curl. Drop the corn strips in carefully (oil splatter is real) and fry for about 4 minutes. They'll start curling as they cook, which is the whole point. When they're golden and crispy, pull them out and let them drain on paper towels.
Step 4: The Good Stuff While the corn is still hot, brush on the street corn sauce generously. Dust with chili powder, hit it with fresh cilantro, and serve with lime wedges on the side. They're best eaten immediately while they're still warm and crispy.
Street Corn Sauce:
Mix everything together in a bowl until smooth. Taste and adjust—more lime if you want it tangier, more cayenne if you like heat. The cotija adds a nice salty punch, but feta works fine if that's what you have. Make this ahead and keep it in the fridge; it's good on basically everything.
The Verdict
Are corn ribs revolutionary? No. Are they a little gimmicky? Absolutely. But they're fun to make, taste great, and give you something to talk about besides the neighbors' hunting lease drama. Plus, anything that gives me an excuse to fire up the deep fryer is a win in my book.
Next month I'm thinking fried pickles. Or maybe I'll finally attempt the Oreos. We'll see what kind of weekend it is.
If you make these, let me know how they turn out. And if you have any deep fryer suggestions that won't get me in trouble with Lara, I'm all ears.
