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A platter with corn ribs on a tablecloth.

Curly Corn Ribs with Fresh Zhoug and Shishito Peppers


  • 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


  • 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



  • 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.


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.