Amigos! It’s almost August, and I can’t believe I haven’t yet talked about one of the most important ingredients of the summer: CORN! Corn is everywhere right now, and like tomatoes, it’s one of the most versatile ingredients out there. You can put it in pretty much anything (savory AND sweet), and you can make so many things from it…and cornmeal, and corn flour, and nixtamalized corn masa, and and and ……
Because we’re still trying to enjoy our time outside, and because I was encouraging you on Monday to make and share small plates, I have an idea for you…of course you’ve heard of pork and beef and lamb ribs, but have you had corn ribs??? Yes…ribs, made from corn! It’s a pretty new idea…it’s only been around for about ten years, but they’ve caught on because of course they are delicious!
Many corn ribs will be deep fried, but this recipe makes it a little easier to make them at home, because you boil them first, and then sauté them to get them to curl up and create a nice sear on the outside. The flavors are inspired by the street corn you’ll find in Mexico, but you could get creative with them…play around a little!
We serve these now at Bar Mar in Nashville, but they’ll be leaving the menu in a few weeks…so if you want to try them at the restaurant, come quickly before they’re gone!
Bar Mar’s Corn Ribs
Serves 6-8 as a tapa/appetizer
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.