Charred Chile & Lime Corn Ribs
Air-Fried Chile Lime Corn Ribs
Recipe by Jess Ferrin
To ensure an easy and clean cut through the hard cob, use a large chef’s knife or cleaver. While air frying, be sure to arrange the ribs in a single layer without overcrowding to allow for even cooking
4 ears of fresh corn, shucked
Spray oil, for air frying
1 tablespoon Charred Chile & Lime
½ stick butter, melted
Cotija cheese (optional)
Trim the top and bottom of each corn cob, making flat ends. Cut cob in half to get two short cobs.
Stand each short cob up, cut down the center lengthwise, then halve again. Repeat for remaining corn.
Place corn ribs in a large mixing bowl, spray with just enough oil to lightly coat, and season with Charred Chile & Lime. Toss until ribs are evenly seasoned.
Preheat air fryer to 400˚F. Air fry corn ribs for 10 minutes or until kernels are slightly golden and crisp.
Remove, and top with melted butter, cotija cheese and cilantro.