Recipe for corn ribs made with gunpowder (idli podi), roasted curry leaves, garlic and spicy mayo. A very different way to eat corn. Recipe with step by step pictures and video.
For Air Frying Corn Ribs
3 pieces sweet corn, cut into riblets
1 teaspoon coconut oil
1/2 teaspoon salt
For The Spicy Mayo Mixture
1.5 teaspoon ghee
2 tablespoon garlic, finely chopped
2 green chillies, chopped
2 sprigs curry leaves, chopped
2 tablespoon mayonnaise
2 tablespoon idli podi / gunpowder
finely chopped spring onions
finely chopped curry leaves
idli podi / gunpowder
Remove the outer husk from the corn and cut the corn into quarter inch ribs. Set aside.
Arrange the corn ribs on a baking tray. Sprinkle coconut oil and salt on the ribs.
Air fry / bake the corn ribs at 200C / 400F for about 15 minutes. Rotate the trays half way so the ribs cook evenly. Once the ribs are roasted, remove the trays from the air oven / air fryer and set aside to cool.
In the mean time, we will make roasted herbs. Heat ghee in a small kadai and add in the finely chopped garlic, green chillies and finely chopped curry leaves. Roast on a low flame till golden. Once golden, remove the mixture and set aside on a bowl. Add in the mayo and mix well to combine.
Apply the mayo on the baked ribs. Use a brush to apply the mayo mixture evenly on the ribs. Sprinkle gunpowder / idli powder on the ribs. The gunpowder will stick to the ribs as the mayo will just absorb the gunpowder.
Finally garnish with finely chopped spring onions and curry leaves.
- Prep Time: 10m
- Cook Time: 20m
Keywords: corn ribs