Ueirdre Buryk’s curly corn “ribs” are made by frying garlic-rubbed corn on the cob until they curl like the limbs of an octopus. They’re 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.
Curly Corn Ribs with Fresh Zhoug and Shishito Peppers
Ingredients
- 4 cobs corn husked
- 4 cloves garlic minced
- 4 cups vegetable oil for frying
- 2 shishito peppers seeds removed and thinly sliced
- 1 tsp flaky sea salt approx
Zhoug
- 1 cup fresh cilantro leaves
- 4 cloves garlic
- 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 with shishito peppers and large dollops of zhoug. Finish with salt, to taste.
