Masala Corn Ribs
Flavored with loads of spices and butter, these masala corn ribs are a delicious snack that is quick and simple to make and will have everyone coming back for seconds.
Equipment
- Sharp, large knife
- Cutting board
- Baking tray
- Baking paper
- Pastry brush
Ingredients
- 4 corn-on-the-cob
- 250 grams butter melted
- Salt to taste
- 1 tsp red chili powder
- 1 tsp chili flakes
- 1 tsp cumin powder
- 4 cloves garlic grated
- 2 tbsp coriander finely chopped
- Grated Parmesan for topping (optional)
Instructions
- Cut the corn: Remove the husk and silk completely from the corn. Trim off both ends so the cob sits flat and steady. Place the corn on a sturdy chopping board. Using a large, sharp knife, carefully press the blade into the centre of the cob lengthwise. Apply firm, steady pressure and slice down slowly. Once cut in half, place each half flat-side down and slice again lengthwise to create rib-like strips.
- In a bowl, combine melted butter, salt, red chilli powder, chilli flakes, cumin powder, grated garlic, and chopped coriander. Whisk until smooth and evenly mixed.
- Add the corn pieces to the bowl and toss well, making sure every piece is evenly covered in the spiced butter mixture.
- Arrange the corn ribs on a baking tray lined with parchment paper (or place them in an air fryer basket) with the kernel-side facing up. Bake at 180°C for about 20 minutes, or until tender and slightly crisp at the edges.
- Transfer to a serving plate, brush with a little extra melted butter, and sprinkle generously with grated parmesan. Serve hot.
Notes
Storage:
These corn ribs are best served fresh.
Tips & Tricks:
- Cutting safely: Corn can be tough to slice through, so use a sharp, sturdy knife. Take your time and apply slow, controlled pressure. If needed, gently tap the top of the knife with a wooden spoon to help guide it through.
- Air fryer option: You can air fry at 180°C for 12–15 minutes, depending on your air fryer size and power.
- Extra crispiness: Broil for the last 2–3 minutes for slightly charred edges.
- Serving idea: A squeeze of lime or a sprinkle of chaat masala adds a delicious, tangy twist.
- Best served fresh: Corn ribs taste best hot and crispy straight from the oven.