Smoked and Fried Corn Ribs with Charred Poblano Crema
Rated 5.0 stars by 1 users
Food:
vegetables
Serves:
2 to 3 people
Prep Time:
5 min
Cook Time:
50 min
Street corn had its moment but now corn ribs are taking centre stage. This recipe for Smoked and Fried Corn Ribs with Charred Poblano Crema is going to level up your corn this summer. Corn ribs are always tasty, but starting off by smoking your corn will give it an extra layer of flavour. Fry up the smoked corn ribs until crispy and golden and serve with a refreshing mix of sour cream and lime juice, plus charred poblano peppers for a little heat. Make this easy recipe as an appetizer to share with guests, or serve it as a main dish that vegetarians and meat eaters alike will love.
By:Chef Matt Basile
Ingredients
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2 corn on the cob
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Oil for frying
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2 poblano peppers
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250ml sour cream
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1 Lime
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2 tbsp guac
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Tajin
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Cilantro for garnish
Instructions
Set smoker to 300F.
If the corn is in the husk (recommended), cut off the ends and place in the smoker for 45 minutes.
Cut the poblano peppers in quarters and remove the stem and seeds. Place on the grill with a bit of oil and allow to char, turning at least once. Remove once the peppers have softened and have a nice char.
Place a cast iron pan on the elevated grill and add in the oil, leaving room at the top so it doesn’t overflow when you put the corn in. Let the oil heat up.
Remove the corn from the smoker and allow to cool a bit, remove the husk. Cut the corn in half length-wise through the cob, place cut-side down on the cutting board and then cut in half again length-wise to cut into quarters.
Place the corn into the oil and allow to fry, flipping at least once. The corn will start to curl and crisp up, remove from the oil onto a paper towel lined plate once golden, about 3-4 minutes.
Roughly chop the poblano peppers and place in a bowl, squeeze in the juice from half a lime, add the sour cream and guac. Blend with a hand immersion blender.
Finely chop fresh cilantro.
To plate, spread the charred poblano crema down in a large circle as the base on the plate, place the corn ribs on top, stacking them on each other to get some height. Sprinkle with tajin and garnish with chopped cilantro. Serve with a wedge of lime and squeeze over top before enjoying.