Chef John, I want you to know I love your subtle and classy humor. Even when its a joke about making people uncomfortable suckin corn cobs. You are my favorite food UA-cam channel. (Just dont tell Babish!)
I made those in my air fryer, then basted with garlic butter and drizzled fresh lime juice over. Simply amazing!!! BTW. Your crispy chicken wing recipe works awesome in the air fryer as well. I cook for 12 minutes at 390, toss them then 12 more minutes. Crispy and delicious!!!!
These are soooo good. We've made them a bunch after first seeing them and they are 100% flavortown. M\y kids will eat half a dozen of these with no problem.
There's no need to dangerously hold up the corn cob halves to cut them into quarters; just lay it down on the flat side and cut through from the top down. Way waayyyyyy less risk of you hurting yourself and it's a lot easier to do as well!
Speaking as someone who has done some cutting in the kitchen, once you have split some thing in half, then you have the half laying on its flat side and cut down through it while it's laying on the cutting board. This resolves the risk that you might be taking by cutting it standing up lengthwise.
Chef John. Thought this was a crazy idea. But we trust you and tried it. Holy Moley. The spice mix is amazing. Not too salty at all. You can get every. single. kernel. We will be doing this again. For sure! Heck, breakfast wouldn't be too soon.
Chef John: what you needed to do with the tinfoil strips is PLEAT them, like a linen peel for baguettes, where you nestle each piece between the pleats/folds, so it remains in place, upright. OR to make a horizontal ridge along each strip, and drape the cobs over the ridge No need to turn! You're welcome!😁
I'm so glad you pointed out not cutting them in half because I did this with pre shucked corn and gave up and just boiled them trying to make corn ribs. DO THIS WITH CORN YOU HAVE TO SHUCK!
you can also try taking a slice of lemon and press it on top of the initial salt/pepper/cayenne mix.. you can then use that slice to rub that salty mix across the ribs right before taking a bite of it.. it will surely intensify the taste further..
Chef John you make everything so cool! Thanks. I hope you cheer up, soon. You sound a lil bit sad. Depression sux roxs. Been there, done that, got the award. I would love to do these over live fire for that special smokey flavor!
A couple of things I found while cutting up the corn... 1) Hone (or better, sharpen) your knife first. It's obvious, but it makes the cuts much easier and a sharp knife is a safe knife when cutting. 2) to make the quartering cut, lay the half-cob long ways with the first cut face down. It's much more stable, much safer, and as long as you're cutting through the center you're still cutting through the cob like you need to.
@@tefras14 it might be hard cutting enough of the core out so it won’t be tough but save enough of the core so it doesn’t all fall apart. Hopefully the frying would make it tender enough to eat.
In Africa they roast the corn over charcoal and then smother with salt and cayenne and applied with a half lemon. The lemon juice, pepper and salt make this insanely yummy 🤤
Chef you helped teach me how to cook in college and that was 10 years ago now. I love that you’re still just as dedicated to the channel now as you were then. God bless ya.
I have always been impressed by your skills, I am now envious of the stones you have for putting out a technique that surely gives others liability anxiety. 😂
These do look good, although because I grew up in the midwest eating mostly overcooked, tough and chewy corn, I am definitely going to put these under the broiler for less time.
it's not "original" at all, it's cashing in on an existing trend in vegetarian/vegan cooking. but it is well presented, and he scores points for the dry rub. but chef John absolutely did not invent this idea
Dear Chef John, You got me looking crazy out here with my Popeye arms after splitting that corn. Best arm workout I’ve had since trying to make bread by hand.
This recipe is awesome. I used clarified butter instead of vegetable oil to toss the ribs, and it was awesome-no need to butter the ribs in the second step. Chef John is right about cutting the cobs. It’s tougher than you think and potentially dangerous if your knife is even the least bit dull.
For the quarter cuts, wouldn't it work to put the halves cut-side down on the board and slice directly through? Or does that make it too easy to go off-center?
This is the first Chef John recipe which I could not successfully realize. I just have a mess of shattered cobs on my counter. My knives are too dull, my hands too weak and my cobs too hard.
I have a question about experimentation since smoke/nutty flavor is the goal on this one. It is as follows, melted butter vs ghee vs brown butter, and melted butter vs ghee with an additional 1-3 minutes under the broiler/grill after dipping/brushing? But yes this looks like a splendid recipe for those with dental problems eating corn on the cob from the smaller bites and less cob.
Im from croatia and we have sweet corn, but it's not this pale. It's a lot sweeter and a lot softer than regular corn. As mentioned in the video, you can eat it raw. Basically a vegetable
is there a reason you can't type the word "I"? it's one letter, ffs. it's not like you're placing an ad in a newspaper in 1985. you don't pay by the character. you can absolutely say "I have been a subscriber", or "I love the content"
Happy Friday!
And the same back at ya Chef... and have a great weekend!
Don't tell me what kinda day it is.
It’s “FriYAY”
Chef John, I want you to know I love your subtle and classy humor. Even when its a joke about making people uncomfortable suckin corn cobs. You are my favorite food UA-cam channel. (Just dont tell Babish!)
LOL 100%
I laughed so hard at the comment about making people uncomfortable, sucking corn cobs at the table!!
Never have I ever considered quartering a corncob. Now it is all I can think about. This recipe will not relent until I prepare it.
Just made these for the wife for dinner, with schnitzel and fried potatoes and onions. She was wowed. Thanks for another spouse-pleasing recipe John 😁
I made those in my air fryer, then basted with garlic butter and drizzled fresh lime juice over. Simply amazing!!! BTW. Your crispy chicken wing recipe works awesome in the air fryer as well. I cook for 12 minutes at 390, toss them then 12 more minutes. Crispy and delicious!!!!
air friers are so good for chicken wings
No
@@livehardone9437 yes
alternate answer: you're an idiot
@@livehardone9437 no you
I thought corn ribs were a gimmick at first, but you have explained the practical advantages of this cut and now I am sold. Trying it out soon!
I thought the same, I like eating corn off the cob, but this looks overall better.
I thought this was just a goofy trend, but if food wishes says it's good, I'm now very interested in trying it!
These are soooo good. We've made them a bunch after first seeing them and they are 100% flavortown. M\y kids will eat half a dozen of these with no problem.
There's no need to dangerously hold up the corn cob halves to cut them into quarters; just lay it down on the flat side and cut through from the top down. Way waayyyyyy less risk of you hurting yourself and it's a lot easier to do as well!
That looks friggin heavenly. I really dig the notion behind eating it like a rib so you get all the kernels.
I just cooked these on the grill, they were soo good and caramelized. Thanks for the recipe.
I love the vibe of this channel. It reminds me of early 90s cooking shows on TV. there's something nostalgic about it.
Would love to see more recipes like these where you make something amazing and fun out of a vegetable. ❤
So glad you showed how to make in the broiler, since we don't grill (except for the George Forman grill).
Speaking as someone who has done some cutting in the kitchen, once you have split some thing in half, then you have the half laying on its flat side and cut down through it while it's laying on the cutting board. This resolves the risk that you might be taking by cutting it standing up lengthwise.
Chef John. Thought this was a crazy idea. But we trust you and tried it. Holy Moley. The spice mix is amazing. Not too salty at all. You can get every. single. kernel. We will be doing this again. For sure! Heck, breakfast wouldn't be too soon.
I have officially named Chef John for the Nobel Piece Prize.
Nah should be NorthernLion because he’s a piece.
Seconded.
Beautiful. Love it. Chef John would applaud, I'm sure.
Is that a piece of corn prize or a peace prize 😉🤣
All in flavor???
Wow! Looks amazing!
I can't wait to make these! I'm going to make ribs and roasted zucchini cut the same way as the ribs. Thanks Chef John!
cutting corn is always a challenge for me. thanks for sharing
Wow love this idea , thank you Chef ,again you have excelled, Kudos Sir.🤤
sucking corn on the cob at the table 🤣🤣🤣🤣🤣you are the best Chef John! this looks delicious, will be trying soon.
Chef John: what you needed to do with the tinfoil strips is PLEAT them, like a linen peel for baguettes, where you nestle each piece between the pleats/folds, so it remains in place, upright. OR to make a horizontal ridge along each strip, and drape the cobs over the ridge No need to turn! You're welcome!😁
that makes way more sense, thanks
You'd still have to reduce time as one spot can get overcooked/burnt
I would do these in a cast iron pan.
I'm so glad you pointed out not cutting them in half because I did this with pre shucked corn and gave up and just boiled them trying to make corn ribs. DO THIS WITH CORN YOU HAVE TO SHUCK!
Chef John is a treasure, must protect him at all costs 😎
I've been cooking my corn in my air fryer lately and it works great!
As my father would always say: "One man's corn ribs are another man's treasure."
Your dad sounds like a corny guy. And…that’s a good thing. 😂😂😂
These look SO GOOD!!
I just saw this corn rib on another channel where they deep fried it so you could eat the whole thing. Looked tastier but a lot more work too.
Thank you Chef John. This method will make it much easier to eat corn the long way
One of the only recipes where owning a bandsaw comes in handy
you can also try taking a slice of lemon and press it on top of the initial salt/pepper/cayenne mix.. you can then use that slice to rub that salty mix across the ribs right before taking a bite of it.. it will surely intensify the taste further..
Looks delicious
Looks good ,give me a whole plate
Looks very interesting.
Chef John you make everything so cool! Thanks. I hope you cheer up, soon. You sound a lil bit sad. Depression sux roxs. Been there, done that, got the award.
I would love to do these over live fire for that special smokey flavor!
You are amazing!!!
Question: could you make this with tiny canned corn??
Trader Joe's sells an amazing frozen pre-cut version of corn ribs!
No way - really? What is it called?
@@Sheri... "Trader Joe's Amazing Frozen Pre-Cut Corn Ribs"
I am going to try this, it looks delicious.
My mom suggests a saws-all for that downward cob cut! Nicely done doing it with chef knife onlyv
Making them tonight looks great
Looks good
Gonna do these today! Having with baby backs so rib day all the way!
A couple of things I found while cutting up the corn...
1) Hone (or better, sharpen) your knife first. It's obvious, but it makes the cuts much easier and a sharp knife is a safe knife when cutting.
2) to make the quartering cut, lay the half-cob long ways with the first cut face down. It's much more stable, much safer, and as long as you're cutting through the center you're still cutting through the cob like you need to.
tried these a bit ago and now they're a staple.
I am Small Vlogger from Philippines. And I watching your recipe
Made these. The family thought that I was crazy until they tried them! Thanks John!
“…and speaking of staying alive” LMAO
When a recipe says "copious amounts of butter", it HAS to be good. Will try this weekend
2 minutes in the microwave first, makes it way less dangerous and I find doesn't ruin the integrity of the finished product.
Would it be possible to cut the corn into discs, punch out the center to make a ring, batter and fry it to make a corn “onion ring”?
Why are we not funding this!
@@tefras14 it might be hard cutting enough of the core out so it won’t be tough but save enough of the core so it doesn’t all fall apart. Hopefully the frying would make it tender enough to eat.
Good Job for making corn it is so delicious!
In Africa they roast the corn over charcoal and then smother with salt and cayenne and applied with a half lemon. The lemon juice, pepper and salt make this insanely yummy 🤤
Chef you helped teach me how to cook in college and that was 10 years ago now. I love that you’re still just as dedicated to the channel now as you were then. God bless ya.
I have always been impressed by your skills, I am now envious of the stones you have for putting out a technique that surely gives others liability anxiety. 😂
These look amazing and I am going to make them later today after my trip to a local farm.
I'm gonna try this!
"Making Everyone Super Uncomfortable"....🤣🤣🤣
Yes, that definitely WOULD happen!❤️
That Roasted 🌽 Ribs looks really good, crunchy on the outside & mouthwatering😋 & 💛 all your videos mate👍
Oohhh! Fabulous !!!
"Rock that blade..." Chef 'Stray Cat' John
This is a must try.
I have a ear for corn! 😂🌽 👂
These do look good, although because I grew up in the midwest eating mostly overcooked, tough and chewy corn, I am definitely going to put these under the broiler for less time.
How original! Can't wait to make this with my CSA corn!
it's not "original" at all, it's cashing in on an existing trend in vegetarian/vegan cooking. but it is well presented, and he scores points for the dry rub. but chef John absolutely did not invent this idea
Oh dear gods! If it wasn’t midnight I’d be out getting the corn, the seasoning and grill!
The only decent restaurant at Cedar Point Amusement Park got rid of corn ribs this year so I am watching this with great interest.
Dear Chef John,
You got me looking crazy out here with my Popeye arms after splitting that corn. Best arm workout I’ve had since trying to make bread by hand.
Without a doubt, Chef John, this is a *"Hail Mary"* CORN moment...I'm an Ohio Buckeye, & we take our corn seriously... *: )*
We recently enjoyed corn ribs for the first time in England.
Got to make these
This recipe is awesome. I used clarified butter instead of vegetable oil to toss the ribs, and it was awesome-no need to butter the ribs in the second step.
Chef John is right about cutting the cobs. It’s tougher than you think and potentially dangerous if your knife is even the least bit dull.
Amazing idea! Yummm
I make these in my air fryer, they are great!
Interesting. I've never seen such a thing. Worth a try!
For the quarter cuts, wouldn't it work to put the halves cut-side down on the board and slice directly through? Or does that make it too easy to go off-center?
I thought TikTok said you have to cut it on a weird curve, this seems easier and relatively safer.
That was hilarious! 😂 I'll definitely make this.
A really cool "spare ribs" version for my vegan friends (and me, I love corn)
Look amazing. That commentary at 7:20-7:30 LOL!!
awesome recipe chef , please show PORTUGUESE BORREGO ASSADO and CALDEIRAD and ENSOPADO recipe please
I don't know what those recipes are but I would love to see them made!
I really didn't know I COULD COOK THESE IN THE oven..... I just wanted to APPRECIATE it...
What a great idea! 😋😋😋
This is the first Chef John recipe which I could not successfully realize. I just have a mess of shattered cobs on my counter. My knives are too dull, my hands too weak and my cobs too hard.
Damn!
That's very good looking white corn, my favorite type. I wonder what variety this was? 👍
Bonus points: Brush with dipping sauce and sprinkle with Cotija cheese.
I have a question about experimentation since smoke/nutty flavor is the goal on this one. It is as follows, melted butter vs ghee vs brown butter, and melted butter vs ghee with an additional 1-3 minutes under the broiler/grill after dipping/brushing? But yes this looks like a splendid recipe for those with dental problems eating corn on the cob from the smaller bites and less cob.
LMAO!! Thanks for the super funny joke at 7:17.
Lovely. Do you think the air fryer would do the trick?
Air frying works nicely too!
oh gosh dang it. this looks so great.
Wonderful!
I see the need for a Kitchen Aid Band Saw.
As a german I have no idea what sweet corn is, and why it isn't yellow, but this looks just so delicous. im dropling
Im from croatia and we have sweet corn, but it's not this pale.
It's a lot sweeter and a lot softer than regular corn. As mentioned in the video, you can eat it raw. Basically a vegetable
I think the corn is best as they usually are exactly as they appear 😊
Do you recommend the oven over the air fryer for this application?
Well he used an oven
He recommended a grill, multiple times.
Been a subscriber for a while now chef John, love the content always such interesting dishes
is there a reason you can't type the word "I"? it's one letter, ffs. it's not like you're placing an ad in a newspaper in 1985. you don't pay by the character. you can absolutely say "I have been a subscriber", or "I love the content"
These corn ribs fall right off the bone
I have often wondered just how much of these deliousnesses the author actually consumes. Please reiterate. Thank you and bravo.
"Please reiterate"?
Genius!