Corn ribs from Ottolenghi Flavour / Flavor (page 264) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    Can substitute limes for dried black limes.

  • Crisrose on April 20, 2026

    Learnings: Cutting the ribs is very do-able if you have fresh corn cobs, a very sharp heavy knife and take care! Medium high is hot enough for the oil. Any higher and it splutters wildly! Drain well on paper towel to avoid excessive greasiness. It is then a fun technique that can be endlessly adapted with flavored butters, spice rubs etc. (I choose to omit the honey).

  • treay on November 13, 2024

    This is the first time I've cooked the corn ribs and we've really enjoyed them. The butter with dried black limes and roasted pumpkin seeds was delicious and really enhanced the ribs. Next time I make them, instead of deep-frying them, I'll try to cook them in the air-fryer to use less oil.

  • SheilaS on August 25, 2021

    The pumpkin seed/black lime butter served with the corn ribs is delicious. I didn't care for the deep fried corn ribs. Maybe it's a good thing to do with grocery store corn but it's a lot of trouble and not a good thing to do to a beautiful ear of farm-fresh sweet corn. I won't bother with the corn ribs again but love that butter and it will be joining my arsenal of compound butters to use in different ways.

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