Crispy Corn Ribs with Lime & Chili
Corn cobs sliced lengthwise into finger-sized "ribs," then pan-fried until golden and caramelized. Finish with lime, chili powder, and a pinch of salt for a crunchy, zesty snack.
- Total time
- 12 min
- Servings
- 2
- Calories
- 145
- Protein
- 2g
Ingredients
- 2 whole ears corn cobs (fresh)
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp chili powder
- ½ whole lime
Instructions
- 1
Shuck corn and stand each cob upright on a cutting board. Using a sharp knife, slice lengthwise into 4 wedges per cob.
- 2
Pat corn wedges dry with a paper towel to remove surface moisture.
- 3
Heat oil in a 12-inch skillet over medium-high heat until it shimmers, about 1 minute.
- 4
Add corn wedges and cook without moving for 3–4 minutes until the cut side turns golden brown.
- 5
Flip and cook the other side another 2–3 minutes until caramelized and tender. Edges should look crispy.
- 6
Transfer to a plate and sprinkle with salt and chili powder while still hot.
- 7
Squeeze fresh lime juice over the top and serve immediately.
Tools you’ll need
- sharp chef's knife
- cutting board
- paper towels
- 12-inch skillet
- tongs or spatula
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