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Salt And Pepper Sweetcorn Ribs with Paprika Creme Fraiche and Sweet Potato Aioli

by

I don’t know anybody who hasn’t liked these tasty ribs, be adventurous and try with your own seasonings, for me from now on I wouldn’t eat sweetcorn any other way.

READY IN
20 minutes
PREP TIME
15 minutes
COOKING TIME
5 minutes
SERVES
4 Servings

Print Recipe
INGREDIENTS TO GET READY
2x Large cleaned Sweetcorn on the Cob
1 x Teaspoon Sweet Smoked Paprika
100g x Flour
50g x Cornflour
50g x Fine Polenta
20g x Chinese Salt and Pepper mix
200g x Sweet potato Aioli
PUT IT TOGETHER
1. Place the sweetcorn on a stable flat surface,(the corn can be stubborn and hard to cut so take care and use a very sharp knife)cut the Sweetcorn in half lengthways and then cut each half again into 4 lengthways each segment should be around 3 kernels wide.
2. In a mixing bowl mix the flour, cornflour, polenta and paprika, toss the corn ribs through the flour mix and shake well.
3. In a wok or thick-bottomed frying pan add around 1cm of oil when the oil starts to smoke add half the corn ribs and toss until the ribs have curled and become golden and crispy, drain on kitchen paper and generously sprinkle with salt and pepper mix, repeat with the remaining mix and eat while piping hot.

Recipe Cuisine: Spanish

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Spanish Passion Foods & Wines Ltd.

Enjoy wonderful infusions of Fruits, Vegetables, Oils, Herbs and Spices!

All our foods are produced in many different regions of Spain using traditional methods, made in small batches by true Artisans who only use the very best and freshest ingredients to create food bursting with flavour and taste with many of their recipes handed down from previous generations, all having a Passion for Great Food!

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