It’s finally sweet corn season! As one of the United States' largest crops in total volume, corn has a variety of uses and applications beyond just food. We’ve done some corn recipes in the past but decided to try something new and fresh to feature these yellow sweet gems.
Corn spread across North America a few thousand years ago from central parts of the continent. The original corn plant, known as teosinte, is still grown in Mexico but is very different from what we recognize as corn today. Varieties today are much larger and full of viable starch and sugar, due to plant breeding efforts originally by Native Americans and bolstered by modern scientific research.
Only a small percentage of corn grown in the United States is actually used for food, the majority of it is used as livestock feed, ethanol production, exports, and more. The corn that is grown for us to eat has a great variety of colors and breeds, from sweet corn to popcorn to decoration.
Vegan cuisine seems to continue to get more unique in the ways that they take traditional meat experiences and turns them into vegan dishes. Normal ribs are made from slow-cooked or smoked pork or beef, but by slicing the corn cob a certain way, you get a crunchy and rib-like experience with the hard cob acting like a bone. You have to try it to believe it!
To turn a corn cob into “ribs”, place an ear of husked corn on a cutting board, and using a Forge To Table Classic Cleaver, cut it in half widthwise. Carefully cut each half down the middle lengthwise, using a rocking motion if necessary. Slice evenly lengthwise, which should give 8 "ribs" per ear of corn. This recipe makes 16 pieces, but you can easily double it for a cookout or BBQ to show off your insane knife skills!
This process is definitely helped by having a large and sharpened knife like the Classic Cleaver. You have to be very careful when slicing through the corn cob as older corn might be hard the wrong knife might have possibility to slip. If you aren't comfortable slicing it into ribs, the dish can be made with air-fried corn cobs, just cut them in half. Still delicious!
Once your “ribs” are sliced and ready, a simple coat of extra virgin olive oil, garlic powder, and black pepper will be enough to make sure they don't dry out in the cooking process. This recipe uses an air-frier, which uses convection or circular heat, through a fan, so it imitates the way hot oil cooks food on all sides.
If you don’t have an air fryer, an oven or preheated grill will work too!
While the corn is cooking, make the sauce and the seasoning for plate up! The sauce is super simple, with a base of sour cream and some sambal olek. This balance of creaminess and spice will work great with the roasty sweetness of the corn and the unique seasoning mix.
We decided to take it to new flavor realms with the seasoning by making a curry furikake. Furikake is a Japanese seaweed seasoning that is amazing on rice, fish, toppings on salads, and much more. If you want to try to make your own, we have a Furikake guide here! The savoriness is balanced incredibly by an aromatic boost from yellow curry powder. It’s something that you have to try on other vegetables, french fries, and almost everything! We also added a pinch of MSG just to increase the savoriness, but feel free to omit it.
Once the ribs are cooked, line up your seasoning mix and make sure a little bit gets between all the cracks in the cob. This is the main seasoning so don’t be afraid! There might be leftover seasoning, so use it on rice or other vegetables.
To finish it, we used a Classic Cleaver to slice fresh scallions on a long bias. Such a versatile knife, whether chopping through cobs or cutting a delicate garnish! Now it's just time to plate up, eat, and enjoy!
Corn ‘Ribs’ with Curry Furikake
These delightful vegan appetizers are a fantastic way to feature sweet, in-season corn. Cutting the corn into ‘ribs’ makes them a perfect grab-and-go option and can easily be doubled for a party. The savory and aromatic curry seasoning might be your new go-to for vegetables!
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2-4
Ingredients:
2 ears sweet corn, husk removed
3 tablespoons extra virgin olive oil
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup vegan sour cream or mayo
2 teaspoons chili-garlic sauce (or sriracha)
2 tablespoons Japanese furikake (storebought or homemade)
1 tablespoon curry powder
½ teaspoon of MSG (optional)
4 each scallion, sliced on a long bias, for garnish
Directions:
SLICE RIBS. Place an ear of husked corn on a cutting board and using a Forge To Table Classic Cleaver, cut it in half widthwise. Carefully cut each half down the middle lengthwise, using a rocking motion if necessary. Slice evenly lengthwise, which will give 8 "ribs" per ear of corn. Repeat with the remaining ear of corn.
COOK RIBS. In a small bowl, add extra virgin olive oil, garlic powder, and black pepper and mix until combined. Brush evenly onto the ribs and place them in the air fryer basket. Air-fry at 400F degrees for 12 minutes, flipping halfway. (See chef notes if you don’t have an air-fryer.)
SAUCE. Meanwhile whisk vegan sour cream and chili-garlic sauce (or sriracha) together until thoroughly combined. Set aside.
SEASONING. In a small bowl, combine furikake, curry powder, and MSG (optional) until well-combined. Place in a line on a small plate and set aside.
COATING. Once the ribs are cooked and lightly browned, let cool slightly and thoroughly coat each corn rib in the curry furikake seasoning, making sure to get some in between the pieces of corn. There might be leftover seasoning.
SERVING. When ready to serve, get a large plate or platter and spread the spicy sour cream along the bottom. Arrange the corn ‘ribs’ on the plate, making sure that not too much of the seasoning falls off. Garnish with scallions sliced on a long bias. Enjoy while warm!
Chef’s Notes:
If you don’t have an air fryer, you can roast the corn ‘ribs’ for a similar amount of time, 12 minutes, flipping halfway. Alternatively, you can grill the ‘ribs’ until lightly charred., about 8 minutes total.
If you’re not vegan, normal sour cream or mayo works fine.
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