The key to safely cutting corn is a sharp knife and cut-resistant gloves. Cut corn into ribs or smaller corn flowers. Corn flowers will fry faster than ribs.
Down Home Issue
Corn Riblets & Flowers
4 ears fresh corn, husked
1 stick butter
Freshly ground black pepper, for serving
Kosher salt, for serving
Cooking oil for frying (if using deep frying method)
Place an ear of corn on a cutting board.
Wearing cut-resistant gloves and using a very sharp knife cut the corn ear in half lengthwise, then cut each half in half lengthwise. Repeat with remaining ears of corn.
For air frying:
Brush butter on both sides of each rib and place them in the air fryer basket. Air-fry for 12 minutes, flipping halfway through the cook time. Transfer corn ribs to a serving plate. Brush with more butter and season with salt and pepper.
For deep frying:
To deep fry, pour oil into a large pot to a depth of 2 inches and heat over medium high heat until the temperature reaches 365 degrees on a candy thermometer. Fry until the corn ribs start to curl and turn lightly golden and crisp, about 5 minutes. Drain corn on paper towel-lined cooking sheet. Brush with butter and season with salt and pepper.