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Corn Riblets & Flowers

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.


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.

Ingredients used in this recipe