I realize this has nothing to do with photography, but I had to share. To those of you who have heard of these before, you already know what I’m going to say. To the rest of you, try these now.
I went to a new bar in town last weekend, and one of the menu items was Corn Ribs. I had no idea what they were, but had been told that I should try them. So I did. And they were amazing. I knew I had to try them at home.
The “ribs” at the bar were loaded with amazing seasonings, but I wanted to keep things simple. I did 4 with just butter, salt, and pepper, and 4 with olive oil, garlic, and smoked paprika. I also did them in the air fryer because I’m always curious what I can make in that thing. They all turned out delicious, and they’re easier to eat than a full cob of corn.
How to make your own
Make sure you have a very, very sharp knife—cobs are a pain in the ass to cut. Watch your fingers, and cut carefully.
- Take a cob and cut the bottom off of it so it’s flat
- Cut the cob in half width-wise
- Stand one half up and cut it length-wise
- Do the same to the other half
- Lay all the halves on the flat side and cut them again length-wise
- You should now have a halved and quartered cob of corn consisting of 8 pieces
- Take a swig of beer—you earned it
- Repeat for remaining cobs
- Slather all the pieces with the fat of your choice—olive oil or butter
- Season as you’d like
- Preheat the air fryer to 400º
- Cook for 12 minutes
- Snarf those puppies down
I’m going to try these in the Traeger next time I cook up a steak. I’m guessing they’ll be even better.
Let me know if you’ve tried these and have any tips or tricks!
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