Air Fryer Corn Ribs
These corn ribs work beautifully as a veggie side, starter or even main– it's just as fun to pick up and eat as much as is tasty.
Equipment
- 1 Air Fryer
- 1 mortar and pestle
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dark brown soft sugar
- Pinch of ground cinnamon
- 4 corn-on-the-cobs
- Olive Oil
- 4 tbsp butter melted
- 2 limes 1 zested and juiced, and 1 cut into wedges
- Sea-salt flakes
- Ground black pepper
Instructions
- Warm a small frying pan over a medium heat, add the cumin and coriander seeds and toast for 30 seconds, until fragrant. Tip out the toasted seeds into a mortar and crush them with a pestle. Add the paprika, oregano, sugar and cinnamon and season generously with salt and pepper.
- Using a very sharp, heavy knife, trim the ends of the cobs to make them flat. Stand each cob on a flat end and cut it in half lengthways. Warning – this is quite difficult!
- Then, cut the halves lengthways into wedges, each about 4 kernels of corn wide. Drizzle the ‘ribs’ with olive oil and toss them with the spice mixture.
- Heat the air fryer to 200°C/400°F. Get the ribs into the air-fryer basket and cook for 20–25 minutes, until charred at the edges.
- While the corn is cooking, mix the butter with the lime zest and some of the juice, to taste. Season generously.
- Once the ribs are cooked, dot them with the zesty butter and serve them with the lime wedges for squeezing over.
Notes
For the ultimate buffet, serve these up with your dip and you’re good to go alongside your choice of air-fryer sides. Add a pinch of chipotle chilli flakes to the spice mixture, if you like.