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About the Recipe:
Gotta love a corn rib. We make these in the south, in Atlanta, Georgia, where I was born, and recently it has been on trend. Its really best to make these in late summer when corn is fresh as it can be quite a challenge to cut the cobs into quarters. But somehow deep frying the corn gives it this all over cook, so it is all pearly and bursting when you eat it. This is simply paired with some salty feta and sweet coconut, but the secret is in the paprika ghee…
Ingredients:
2 whole corn on the cobs, shucked from outer leaves
½ tsp salt
1 tsp chana chaat masala
1 tbsp ghee
Juice of half lime
300 ml of rapeseed oil (if doing in a pot, otherwise use deep fryer requirements)
2 gem lettuce
1 tbsp olive oil
2 tbsp toasted desiccated coconut
80g feta/ can use vegan if needed
2 tbsp coriander cress (or picked coriander leaf)
Zest of one lime 1 long red chili, sliced thin on a mandolin
Method:
Quarter the cob, carefully, starting from the tips to ease the knife through the center. and heat the oil to 140C. deep fry until curled, or about 3 to 4 minutes. Place in a bowl and sprinkle with salt, chana chaat, lime, and ghee. Let cool.
Remove the bottoms of the gem lettuce and quarter. Place around two plates. Sprinkle with olive oil. Plate the ribs crisscrossing each other, standing like rainbows. Sprinkle feta and coconut, then finish with shaved chili and cress.