Deirdre Buryk’s curly corn “ribs” are made by frying garlic-rubbed corn on the cob until they curl like the limbs of an octopus. Served with a dollop cilantro-heavy zhoug –a spicy herb sauce that originated in Yemen. Zhoug is similar to chimichurri but made with spices familiar to the Middle East and the Mediterranean.
What adds even more flavour to the corn ribs is a garlic “marinade”. Before the corn is cut into four quarters (or “ribs”), they must be rubbed with four cloves of garlic – minced. Then, cut the corn into quarters and let them sit with the garlic for an hour. If you’re in a rush you can skip this step, but Buryk recommends that the extra hour is worth the wait.
How to cut corn ribs safely:
The ears of corn are meant to be quartered, but if you have difficulty, then you need to get your knives sharpened. Alternatively, cook the ears whole and fry a little longer than suggested, about 15 minutes.
Curly Corn Ribs with Fresh Zhoug and Shishito Peppers
Equipment
Ingredients
- 4 cobs corn husked
- 4 cloves garlic minced
- 4 cups vegetable oil for frying
- 1 tsp flaky sea salt approx
Zhoug
- 1 cup fresh cilantro leaves
- 4 cloves garlic
- 2 shishito peppers seeds removed and thinly sliced
- 1 tsp ground cardamom
- ½ tsp ground cumin
- ½ tsp kosher salt approx
- 1 shishito pepper seeds removed and roughly chopped
- ¼ cup extra-virgin olive oil
Instructions
Zhoug
- In a mortar, add cilantro, garlic, cardamom, cumin and kosher salt; press and grind with a pestle until a rough paste forms. Add shishito pepper; continue grinding. Pour in olive oil; press and stir until mixture forms a pesto-like consistency. Season with salt, to taste; set aside.
- Rub corn cobs with garlic until coated. Using a sharp chef’s knife, cut cobs lengthwise into quarters. Marinate at room temperature for at least 1 hour.
- In a deep fryer or Dutch oven over medium-high heat, heat oil until a deep fryer thermometer reads 360°F. Using a slotted spoon, carefully lower corn ribs, 1 at a time and up to 4 in total, into oil; fry, turning occasionally, until cobs begin to curl and kernels turn golden brown, 5 to 10 minutes. Remove to a paper towel-lined plate to drain. Repeat with remaining corn.
- Plate cobs over large dollops of zhoug. Finish with flaky salt, to taste.
Notes
ELLE Tip:
How to make corn ribs safely: The ears of corn are meant to be quartered, but if you have difficulty, then you need to get your knives sharpened. Alternatively, cook the ears whole and fry a little longer than suggested, about 15 minutes.
Recipe excerpted from Peak Season by Deirdre Buryk, adapted for ELLE Gourmet. Copyright © 2022 Deirdre Buryk. Photography © 2021 Janette Downie. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
