- Prep time
- 0:05
- Cook time
- 0:10
- Skill level
- Low
- Serves
- 2
Chef Jan Cranitch's recipe for using sweet corn as the pick of the week is Corn Riblets served with a turmeric, pepper, lime, and butter sauce.
Serve on a glamorous plate and you are halfway there to make your dish pop.
Use extreme caution when ever using hot oil in the kitchen and lay a tea towel on the floor in case your corn pops in oil.
Ingredients
Method
- 1.Clean corn cobs by breaking off outer leaves, pull stringy bits off corn
- 2.Cut corn in half then stand up corn so you don't squash the other side
- 3.Cut in half then in thirds
- 4.Mix all seasoning ingredients together in a bowl ready to paint over hot corn before serving
- 5.Heat up your peanut oil and when super-hot, very carefully lay the corn nibbles in the oil to brown (be very careful as it will spit a little)
- 6.Once browned lay on a kitchen paper towel to absorb excess oil - serve as a side for main course or serve as a starter on its own
- 7.I choose to serve my corn riblet with mince turkey rissoles with corn pieces in them on a bed of hummus and baked Dutch carrots and onions
- 8.Spread butter seasoning mix over your hot corn
Posted