Tender corn cut into ribs, steamed for juiciness, then pan-fried to a golden crisp and seasoned with a flavorful spice blend. Served with fresh lime wedges for a zesty finish.
Ingredients extracted via AI
1 klas cornoillime
Procedure generated via AI
Peel the husk off the corn.
Steam the corn to soften it for easier cutting and to keep it juicy.
Cool the corn quickly for a few minutes.
Each ear of corn serves one portion.
Cut the corn in half lengthwise, then cut each half into quarters lengthwise to create eight individual corn ribs.
Fry the corn ribs in oil for 5 to 6 minutes, taking care to avoid splashes from oil or water.
Once golden brown, coat the ribs generously with the Como seasoning.
Serve with lime wedges for squeezing over the ribs.