Victor’s Corn Ribs Recipe
12 Spears — quartered lengthwise, seasoned & fried to perfection, then drizzled with our housemade cajun mayo!
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Ingredients
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Corn Ribs
Housemade Cajun Mayo
Finishing & Garnish
Method
Corn Ribs
- 1
Prepare corn
Husk the 3 ears of corn and remove silks. Rinse and pat dry. Cut each ear into 4 lengthwise quarters so you have 12 spears (corn ribs).
- 2
Make the dry batter
In a large bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 teaspoons salt, 1/2 teaspoon black pepper and 1/4 teaspoon cayenne (if using). Mix thoroughly to distribute spices.
- 3
Coat the corn ribs
Toss the corn ribs in the dry mixture, pressing gently so the flour mixture adheres to the kernels. Shake off any excess and set on a rack for 5 minutes to allow coating to set.
- 4
Heat oil
Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to a depth of 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a batter-dropped piece sizzles and browns in about 40–60 seconds.
- 5
Fry the corn ribs
Working in a single layer (do not crowd), carefully add 3–4 corn ribs to the hot oil. Fry for 2–3 minutes per side, turning with tongs, until golden brown and edges are crisp. Adjust heat as needed to maintain 325–350°F. Transfer fried ribs to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if frying in batches.
- 6
Season after frying
Immediately after frying, sprinkle a light pinch of salt over the corn ribs to taste. Repeat until all ribs are fried.
Housemade Cajun Mayo
- 7
While frying, whisk together 1/2 cup mayonnaise, 1 teaspoon fresh lemon juice, 1/2 teaspoon smoked paprika, 3/4 teaspoon cajun seasoning, 1/2 teaspoon hot sauce (optional), 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. If the mayo is too thick, whisk in up to 1 teaspoon olive oil to loosen to a drizzleable consistency. Taste and adjust seasoning.
Finishing & Serve
- 8
Arrange the warm corn ribs on a serving platter. Drizzle or pipe the housemade cajun mayo over the ribs (about 1–2 teaspoons per rib, or to taste).
- 9
Sprinkle chopped parsley and optional grated Parmesan over the top for color and a touch of saltiness. Serve immediately while hot and crispy.
