POV: Cooking The Best Corn You'll Ever Have (Restaurant Quality)
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- Опубліковано 3 чер 2024
- We guarantee you won't ever try better corn than this...
Jack uncovers the secrets to crafting the best Corn Ribs - a Fallow favourited that will revolutionise the way you cook corn.
In this exclusive behind-the-scenes footage, our expert chef, Jack, reveals the step-by-step process to create these irresistible Corn Ribs. With a few simple techniques, you can transform ordinary corn into a show-stopping dish that will impress your friends and family.
Jack demonstrates how to cut the corn into rib-like shapes, allowing for easy handling and frying. He then expertly seasons the ribs with a delightful blend of spices, carefully chosen to enhance the inherent sweetness of the corn. Each bite bursts with flavour, capturing the essence of summer in every mouthful.
Join us on this culinary adventure and unlock the secrets to making the best Corn Ribs. Impress your guests with this innovative and irresistible dish that showcases the beauty of the simple corn. Elevate your summer BBQs to new heights with these delectable Corn Ribs that will have everyone coming back for more.
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VIDEO CHAPTERS
00:00 - Intro
00:05 - Preparing the Corn
00:28 - Cutting the Corn
01:28 - Frying the Corn
03:25 - What Seasoning to Use
05:12 - Removing the Corn From the Oil
05:35 - Finishing the Corn
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"Blanched in oil" is a great euphemism for deep fried.
No blanching food in a fryer is just essentially pre cooking something at a lower temperature normally. You don't cook it all the way through then you cool the product down and pan for service. When someone orders them then they put it in the full temperature fryer and finish the cooking process and get things hot and crispy. That's the difference between a mediocre French fry and delicious crispy on the outside soft on the inside fry! I'm sure the same would apply to the corn ribs.
I think for the sake of the video, he just fried it all the way through.
@@Redrum1892he did, he even said it in the video lol
Are you stupid?
Not really. Blanching is done quickly, and you don't cook it all the way through. Frying is all the way cooked.
Tried this for the first time tonight at home. The recipe worked. I didn't have the seasoning, so I seasoned it with pepper, garlic powder, and onion powder. Soooooo good!
So you eat the corn core?
my question as well
I suppose not.
It should remaing hard and uneatable.
It looks ackward to eat but should be tasty
@@yogacarolyn great minds think alike☺️
So, do you eat the cob?
Cut off the stem end and peel towards the tip. The silk doesn’t get left behind.
This is a good tip. I always waste too much time pulling out the silk.
I been making them aswell in my restaurant. For the cleaning I steam them for 4 minutes with husk, then cut the end and i can just squeeze them out. Then I cut them like u are doing aswell.
For seasoning I use a home made grill spice mix and a home made cajun mix. and some melted brown butter on it. I love this dish. Amazing
Sounds great!
@@FallowLondon I love the channel guys, I love seeing other restaurants in action. its great thanks for the content and a look into your guys passion.
Yes. Deffo butter on corn!
Sounds amazing. Would you mind disclosing the spice mix?
@@Crucial_End
Offcourse for the mix u can use a mix of dried spices or dry them your self. At work I use a machine that we use to dry lemons and limes for the bar. I use it to dry spices.
Stuff I dry are
Cayenne pepper to turn in a powder
Oregano to powder
Thyme to powder
Garlic to powder
Achochilli to powder
Then calculated down to not restaurant measure ment
10 gram paprika powder
3 to 4 gram cayenne pepper powder
1 gram oregano powder
1.5 gram thyme powder
4 gr black pepper cracked
2 gr white pepper powder
3 gr garlic powder
3 gr onion powder
Anchochilli powder 2 gr
2 gr cummin seeds toasted
2 gr koriander seeds toasted
Fling salt optional.
Put all in a mortar and pestle or a kitchen machine to make it nice and fine.
I hope it's abit clear. I had to calculate abit atop of my head the measurements I would use for it.
If unclear let me know and let us know how it turned out
This is how my grandmother made corn! Loved the strips of corn but never got the chance to learn how she did it! Thanks bro!
Me: Sir do you deep fry your corn?
Chef: No, I blanch it on oil
I never knew I needed POV chef in my life but here it is, in all it's glory.
Made these today for a small get together. They were fantastic and everyone loved them. Made some of the kombu seasoning as well. So good! Thanks for this
How did you make the kombu seasoning?
@@noexistence1
52g (1 packet kombu dried in low oven)
25g old bay seasoning
8g smoked paprika
6g smoked hot pepper
25g salt
Blend it all together after the kombu is totally dehydrated and cooled.
I found the recipe in a 2020 vanity fair article about this dish at Fallow.
@@stevenjacobs2750 Thank you so much!!
At first glance this looked like octopus to me. I may try this recipe with my cheesy elote seasoning.
I was just coming down to comment that I've served corn ribs with deep fried octopus tentacles on the same platter. It looks good together & the flavours go well with each other. 🐙🌽
I had the same thought.
I thought the same thing! (the octopus part lol) this cheesy elote seasoning....tell me more
Honoured to see you here, Jon. You're the man
At the end when he started slicing up the lime I thought of elote too.
For me this is the best corn rib sauce ever (served at kapow Glasgow) -
The dressing for the sauce is a combination of two different recipes. One is salted coconut sauce, and the other is sweet fish sauce.
Salted coconut sauce
• 100g coconut milk
• 100g creamed coconut
• 120g caster sugar
• 4g salt
• 60g water
Combine all ingredients in a pot and place on a low heat. Make sure to stir often otherwise you will burn the mix. Bring to a simmer and let the mix cook for roughly a minute. It should thicken slightly. When this happens take off the heat.
Sweet fish sauce
• 60g palm sugar
• 150g fish sauce
• 150g water
• 15g shrimp paste
• 90g thinly sliced shallot
• 60g ground dried shrimps
• 1.5g chilli powder
Heat the sugar, fish sauce, water and shrimp paste in a pan until the shrimp paste is fully dissolved in the liquid. You want to do this on a low simmer. Turn off the heat and add your shallots. They should wilt in the residual heat. Finally, finish with the dried shrimp and chilli powder.
Corn sauce
• 280g salted coconut sauce
• 210g sweet fish sauce
Whisk the two together and you are good to go!
Thank you for that. I’d hoped the comments would acknowledge the awesomeness of the technique and recipe, then add some tested alternatives.
I was not disappointed!
Saving
I was hoping someone would mention this, this dish is beautiful!
We had these at the restaurant last night. They were absolutely awesome and we could have eaten 5 portions quite easily!!!
well it's cause it's deep fried - IDK why is there the need to deep fry every single thing - tastes disguisting imo
@@IDOLIKIofficial youve been there and tried it?
Bon Appetite,
Have you been in this amazing place?
@@IDOLIKIofficial If you do it right, there's very little oil left behind and it's not greasy at all. Certainly a lot less than all of the butter that gets used in 'high end' cooking.
@@IDOLIKIofficial - trust me, they don’t taste disgusting in the slightest!!! Not greasy or oily, just really sweet and delicious! I can’t wait to have them again, and I shall be ordering more than one portion next time!!!
Thank You very much for sharing this! I watched every POV video of yours and I always wondered what kind of food could that be, when I saw it! I didn't kmow what it was, but it looked so delicious every time!
Thanks to you and your video I made this tonight, and it was freaking AWESOME! I managed to make a very nice seasoning, as well according to your recommendation! Smoked paprika, garlic powder, ground black pepper, salt and chili powder... It was spot on! The lime made it even better!
i bought your seasoning and tried this recipe exactly. worked perfectly. my family loved it, genuinely incredible. thankyou
For decades in the Fall, around/during Thanksgiving I have been deep frying corn on the Cobb. We cook the turkeys first to season the oil. Then add whole shucked ears of corn, sprinkle with seasoning of your choice before eating... it's amazing. Then we follow that up with buttermilk biscuits, just take out of can and toss them in the oil. Amazing stuff.
The Asian buffets cut up pop can biscuits then deep fry them and sprinkle in sugar. I'm a fat boy so I dip them in chocolate pudding. Sooo damn good
I tried corn ribs at my home with Indian spice s and it was amazing! 😇thank you for recipe chef🥰🥰
Never a bad video, so many great ideas - thanks 🙏
I tried this on the stove and had a fireworks show. I switched to the air fryer and it was so much easier. Very delicious!
How did you do it in the air fryer?
@@rw4678 Just coat in oil first
This video is a definite save! Cannot wait to try this!! Thank you. The corn ribs look amazingly delicious
I love indian style corn.
Throw the entire cob with the husk over hot coals or low flames, keep turning till done.
You can sorta tell when it's cooked cause the juices inside will be sizzling, and all but one layer of the husks will be burnt off.
edit: Best served with the ribs you've been smoking all day before cooking the corn.
Just cooked these for the family. Very delicious and visually appealing!
Shocker! When you deep fry something it tastes good!
I made this at home with the exact seasoning you said. Delicious! Best corn I ever had using the best corn in the world from the Midwest USA
that looks delicious! The amount of safety you prioritize is awesome. I appreciate all of the warnings. I am going to have to try this at home!
Mr Anderson
Deep frying anything makes it more delicious
Corn is one of the only foods that's better boiled than fried, imo. You get a corn stock, too, that you can use to make corn puree and veloute for seafood. Just amazing.
Omg! This looks absolutely delicious! Ty for sharing! 🌽👍😋
So simplistic but yet so flavorful and good looking, its genius.
Goodness, I remember when you guys had 10k subs. With you guys from the start. Congrats on getting over 100k subs!
🙌🙌🙌
To dehydrate the fermented chili pulp when making diy sri racha is a game changer. Next time I won't leave that in I will dehydrate
It's pretty similar to roasted corn you'd get on the streets in India esp during the monsoons. They'd grill em over charcoal, then brush them with a mix of chilli powder and salt, all while using a halved lime as a brush! Delish!
I can't imagine fried corn and grilled corn would taste anything at all alike. I'm sure the Indian grilled corn is good but I'm also sure it's completely different.
@@lennybuttz2162yeah. I habe tried both. . M from pakistan. Very different but both are very tasty. The grilled one normally has bit more chillie and acidity ..but the fried one is rich in flavour.
Tbh both are to die for. I would personally chose the grilled one. It is light
Lovely! We used to do this with Tajin seasoning. Very tasty 👌💚
I love corn 💛 so I cant imagine how good are your corns over there in Fallow
Amazing video as always!!!
I do your version of this very nice side dish. I do not bake them ,i fry them in oil like you do and then i season it. Garlic powder, paprika powder, onion powder ,ras el hanout and salt.
Some years ago i did a microwave Corn dish. Olive Oil and corn (with sugar) from the can, small sliced Onions (Brunoise) and then microwave it over 20 min on full power.
The corn gets caramaliced and the oil and onions melt together ,very delicious.
Nothing beats mid-season freshly picked corn boiled for 4 minutes, and then buttered and seasoned.
Sounds freaking delicious I'm definitely making this
You guys are class, coming one day soon. 🤟
Its fresh sweet corn season in the midwest I'm going to try this!
These come out great in an airfryer (with a little oil along with the spices).
This looks so good! I would, however, appreciate it if you could go into more detail about kombu powder?
I love that you give knife tips... thats epic. thank you.
We did back at KFC in 1972, put some cobbets in the pressure cooker with the chicken. You can do this when you are deep frying chicken outdoors with the large pots on the propane cooker. The best corn on the cob trick.
One of my fav sharing plates
Very Delicious corn 🌽 looks Just Great American Foods.
Thats worth a sub! Testing it asap - looks amazing
We need a fallow cookbook love these recipes
Look so good , what Oil did you use👍thanks
In what universe is that "blanching"?
Looks good. My all time fav for corn though, is grilling it.
Can you eat the cob too or just the kernels?
Man those look really good!
I've tried it a different way and delicious!
These look really good! Are the J cloths you use to absorb the oil food safe? i bet the ones we get from sainsburys are not :D
What a brilliant idea. Thanks.
Good corn invention. I’m gonna give it a go!
Thanks man!
How anyone can say deep fried corn is the best ever is beyond me
First time I see someone refer to deep frying in oil as "blanching" (done in boiling water).
Do you eat the whole thing or just the corn kernals still? Asking for a friend.
Is the core part edible or do you nibble the kernels off like a rib bone?
Also curious about this
U don't eat the core
Traditionally the cob (core) was used ss toilet paper.
Got it, so nibble, wipe and eat
Is the entire corn rib edible? Or do you eat it like corn on the cob? Either way I'm definitely trying these soon.
I'm curious about this as well
Me too!!
Just roast the corn on the stove enough, rub lemon on the whole surface of it, and finally sprinkle salt and chilli powder as per your taste on it....
That's the most delicious corn recipe for me...simple and best!
Always find it interesting to see how much India influenced y’all.
Much like Mexico and the South West
Cheers from Dallas Texas
what camera are you using? it looks crisp and the color is great.
Looks amazing!
Thanks
Grilled corn with butter can’t be beat.
Awesome recipe. Can't wait to try it. I, uh...I think these are fried though. When something is being blanched in oil instead of water, that's called "frying" 😆
well done chef!
Gonna give that a shot looks great!
is it better if we also boil them in some stock or water + stock powder then drying them then frying them afterwards?
I wonder how this would turn out if cooked in a pressure fryer? Have you tried?
looks delicious
Of course the answer involves deep frying it. Definitely gonna try this...
WHEN EATING THE FINISHED CORN, DO YOU EAT THE COB WITH IT?
Your question was the first thing that popped into my mind when I saw the chef take his first bite. Do you eat the cob with it? I still don’t know.
No, you don’t. Think of it like a rib bone.
I remember when i found you guys at about 1-2k subs. I always knew you’d blow up
Do you eat the middle bit ?
Brilliant. I’m totally stealing that.
This looks good however if I order ribs and someone brings me corn we’re fighting lol
i will try to use air fryer, seems delicious
Very well explained. Thank you.
You are able to save the leaves and the corn silk. You can make many things. Tea, tamale, etc.
Corn so tender it falls right off the bone.
I couldn't really make out what the texture of the corn becomes. Is it crispy? Or more sweet corn like?
it's burn to a crisp and not really fun
Im gonna try that one for sure!!! Can you eat it all? Or just eat the corn?
You would eat just the kernels, sort of like eating the meat off a beef or pork rib bone.
@@tbunting22 Yeah I guessed but who knows right? hahhahaha. Thanks my friend
I was thinking this was kind of unusual, until I realized I was planning making some fried corn soon 😂
Coming on Aug 26th, I can't wait!
Is the core edible after you fry or do you take them out before you serve I'm curios
This is a nice twist on Elote, gonna try it. Cheers mate.
Elotes meets umami at the sea shore, leaves the sour cream and feta cheese at home. 本当に美味しいそう！！buen provecho!!
can freeze them? great video
What brand is that knife?
Was the corn boiled in the husk before or this is raw corn. Also what oil are you using?
Fresh corn, he husks it at the start.
I must try that.
I appreciate this a lot , ..
Many ways to season them. Sweet, savory, spicy. Curry powder would be nice. Maybe a sezhwan sauce or marinade.
What do you do with the husks?
Yum! Kinda like maís chicharron, brilliant idea!
do you eat the whole rib too or just the corn off of it?
You think this would be good with just salt and butter? Or maybe a sweet version with some brown sugar/butter?
It's possible to do this on airfryer?