![\"Curley](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/07\/Curley-Corn-Ribs-774x1024.jpg\")
Curley Corn Ribs<\/p>\nCurley Corn Ribs<\/p>\n
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4 cobs corn, husks removed<\/p>\n
4 cloves garlic, minced to a fine pur\u00e9e<\/p>\n
4 C. vegetable oil, for frying<\/p>\n
2 shishito peppers (or jalape\u00f1o peppers), seeds removed and thinly sliced, for serving<\/p>\n
1 tsp. flaky sea salt, to season<\/p>\n
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Rub the corn cobs with the minced garlic until every crevice has been coated. Using a sharp chef\u2019s knife, cut the cobs into four quarters lengthwise (see Note). Place the corn cob \u201cribs\u201d into a large bowl and set on the counter to marinate for a minimum of 1 hour. Meanwhile, in a large, heavy pot over high, heat the vegetable oil. Once the temperature has reached 360\u00baF (182\u00baC), use a slotted spoon to gently submerge the corn \u201cribs,\u201d one at a time, in the oil (this will avoid any hot splashes). Fry a maximum of four \u201cribs\u201d at a time. Fry the cobs until they begin to curl and the kernels turn golden brown, 5 to 10 minutes. Once the cobs are ready, use the same slotted spoon to remove the corn. Let the cobs drain on a paper towel\u2013lined plate. Continue this process until all the cobs have been cooked. Plate cobs with the thinly sliced shishito peppers and large dollops of zhoug. Finish with flaky sea salt, to taste. NOTE: The cobs are meant to be quartered, but if you have difficulty, then you need to get your knives sharpened. No need to risk your life; just cook them whole and fry a little longer than suggested, about 15 minutes.<\/p>\n
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Zhoug<\/p>\n
1 C. fresh cilantro leaves<\/p>\n
1 tsp. ground cardamom<\/p>\n
\u00bd tsp. ground cumin<\/p>\n
4 cloves garlic<\/p>\n
\u00bd tsp. kosher salt<\/p>\n
1 shishito pepper, seeds removed and roughly chopped<\/p>\n
\u00bc C. extra virgin olive oil<\/p>\n
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To a mortar, add the cilantro, cardamom, cumin, garlic, and salt. Begin to grind and crush into a paste with the pestle. Add the shishito pepper and continue grinding. Lastly, pour in the olive oil and mix until a pesto-like consistency has formed. Taste before seasoning with more salt, if needed. Set aside for serving. Extra zhoug can be sealed in a jar or airtight container and stored in the refrigerator for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"
Curley Corn Ribs 4 cobs corn, husks removed 4 cloves garlic, minced to a fine pur\u00e9e 4 C. vegetable oil, for frying 2 shishito peppers (or jalape\u00f1o peppers), seeds removed and thinly sliced, for serving 1 tsp. flaky sea salt, to season Rub the corn cobs with the minced garlic until every crevice has been coated. Using a sharp chef\u2019s knife, cut the cobs into four quarters lengthwise (see Note). Place the corn cob \u201cribs\u201d into a large…<\/p>\n