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Prepare the corn: Take each ear of fresh corn, ensure the husk and silk are completely removed.

Carefully cut the corn: Using a sharp, heavy knife, stand each ear of corn upright on a cutting board. Carefully cut it lengthwise into quarters, creating four 'ribs' from each cob. Be cautious as this can be tricky.

Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the cooking oil to 350°F (175°C). Ensure there is enough oil to submerge the corn ribs.

Fry the corn ribs: Carefully add the corn ribs to the hot oil in batches, ensuring not to overcrowd the pot. Deep-fry for 3-5 minutes, or until they are golden brown and crispy. The corn kernels will curl outwards, resembling ribs.

Drain the corn: Using a slotted spoon or tongs, remove the fried corn ribs from the oil and place them on a plate lined with paper towels to drain excess oil.

Prepare the seasoning: In a small bowl, combine the red chili powder, cumin powder, and salt. Whisk these spices together until well mixed.

Season the corn: Transfer the hot, fried corn ribs to a separate large bowl. Sprinkle the prepared spice mix generously over the corn. Toss the corn well to ensure each rib is evenly coated with the masala.

Prepare the creamy dip: In another small bowl, combine the mayonnaise and ketchup (or chili sauce). Whisk thoroughly until a smooth, creamy, and uniformly orange-colored dip is formed.

Serve: Arrange the seasoned Masala Corn Ribs on a serving platter. Garnish generously with freshly chopped cilantro. Serve immediately with the creamy dip on the side for dipping.


Prepare the corn: Take each ear of fresh corn, ensure the husk and silk are completely removed.

Carefully cut the corn: Using a sharp, heavy knife, stand each ear of corn upright on a cutting board. Carefully cut it lengthwise into quarters, creating four 'ribs' from each cob. Be cautious as this can be tricky.

Heat the oil: In a large, heavy-bottomed pot or deep fryer, heat the cooking oil to 350°F (175°C). Ensure there is enough oil to submerge the corn ribs.

Fry the corn ribs: Carefully add the corn ribs to the hot oil in batches, ensuring not to overcrowd the pot. Deep-fry for 3-5 minutes, or until they are golden brown and crispy. The corn kernels will curl outwards, resembling ribs.

Drain the corn: Using a slotted spoon or tongs, remove the fried corn ribs from the oil and place them on a plate lined with paper towels to drain excess oil.

Prepare the seasoning: In a small bowl, combine the red chili powder, cumin powder, and salt. Whisk these spices together until well mixed.

Season the corn: Transfer the hot, fried corn ribs to a separate large bowl. Sprinkle the prepared spice mix generously over the corn. Toss the corn well to ensure each rib is evenly coated with the masala.

Prepare the creamy dip: In another small bowl, combine the mayonnaise and ketchup (or chili sauce). Whisk thoroughly until a smooth, creamy, and uniformly orange-colored dip is formed.

Serve: Arrange the seasoned Masala Corn Ribs on a serving platter. Garnish generously with freshly chopped cilantro. Serve immediately with the creamy dip on the side for dipping.
