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JMB Corn Ribs And Dipping Sauces

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Ingredients

Ingredients for corn ribs:

  • 3 ears of JMB corn
  • 2 tablespoons of olive oil
  • Salt and Pepper to taste

Ingredients for sriracha mayo:

  • 1 cup mayonnaise
  • ¼ cup Sriracha sauce
  • ½ tablespoon lemon juice
  • 1 teaspoon ground black pepper

Ingredients for basil aioli:

  • 1 cup mayonnaise
  • ½ cup basil leaves (about 30 leaves)
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice

Instructions

Instructions for corn ribs:

  • Stand the corn vertically on a cutting board. Place the knife firmly at the top of the corn right in the middle and push the knife downwards carefully, rowing it back and forth if needed. The shorter and wider the corn is, the easier it will be.
  • Hold the two halves together and cut them in half again vertically to create quarters.
  • Brush olive oil over the corn ribs until fully coated
  • Place the corn ribs in the preheated air fryer in a single layer, leaving space between each of them to allow for air flow
  • Air fry at 400ºF until the corn ribs start to curl and become charred, 10-15 minutes.
  • Serve with sprinkling of sea salt and fresh cilantro, or favorite seasoning.

Instructions for sriracha mayo:

  • Mix mayonnaise, Sriracha, lemon juice, and black pepper together in a bowl until well combined. Serve immediately or keep refrigerated

Instructions for basil aioli:

  • In a bowl or food processor, add mayonnaise, garlic cloves, basil leaves, lemon juice, and salt. Cover and blend until smooth. (If you don’t have a food processor, mince basil leaves and garlic cloves as small as possible and add with remaining ingredients, and whisk until smooth)
  • Serve immediately or keep refrigerated.