Crispy Chili Crisp Corn Ribs
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 4 fresh ears of corn, husks and silk removed
- 2 tablespoons olive oil or melted unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons chili crisp (your favorite brand)
- Fresh cilantro, chopped (for garnish)
- 1/4 cup crumbled cotija cheese or feta
- 1 lime, cut into wedges
Instructions
- Carefully stand one ear of corn vertically on a stable cutting board. Using a sharp heavy-duty chef’s knife, slice the corn in half lengthwise through the center of the cob. Then, slice each half again to create four long quarters. Repeat with all ears of corn. This is the most difficult part, so work slowly and keep your fingers clear of the blade.
- In a large mixing bowl, toss the corn quarters with olive oil (or melted butter), garlic powder, smoked paprika, salt, and pepper. Ensure each piece is evenly coated. The oil helps the corn crisp up and helps the spices stick to the kernels.
- If using an air fryer, arrange the corn in a single layer and cook at 400°F (200°C) for 12-15 minutes, shaking halfway through, until the cobs start to curl and the kernels are golden brown. If using an oven, bake at 425°F (220°C) on a parchment-lined sheet for 20-25 minutes.
- While the corn is still hot, transfer it back to a clean bowl or a serving platter. Drizzle the chili crisp over the ribs, ensuring the crunchy bits of the oil get into the crevices of the corn. Toss gently to coat.
- Finish the dish by sprinkling fresh cilantro and crumbled cotija cheese over the top. Serve immediately while hot with lime wedges on the side for squeezing.
Find it online: https://www.pleasecook.com/snacks/crispy-chili-crisp-corn-ribs/