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!
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 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
@@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
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.
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
@@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.
@@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!!!
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. 🐙🌽
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!
To an American who grew up with homegrown corn that saw a minimum of cooking, this looks both tough, chewy, delicious and fascinating. But nothing I'd want to use really optimal sweet corn for.
Agree IMO- If you want ribs - eat ribs, if you want corn eat it off the cob , melted butter and salt and vinegar spice. Maybe a crack o' pepper. Thats it mate.
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.
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!
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
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.
Can't wait to try this once corn comes back in season. Meanwhile, I do find it hilarious that no one ever taught him that it's not called "a corn" but an "ear of corn". But that's OK. It doesn't sound like he grew up in the US Midwest. 🤠
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" 😆
I totally tried this. tried to order the Kombu seasoning but you are out of stock. did a light pepper and real butter on the side! light salt. I love this! super cool Fallow!
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.
Kids nowadays would say that you got that off of tik Tok but I'm surprised at all this I love cooking all different types of things that people haven't tried I will add this to my arsenal
just cutting them in halves is enough... that core is hard and it works equally well just halved. I tried a few knives and it wasn't worth the aggravation with our corn... The actually result though is top level! 10/10 as long as you don't overcook.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
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?
"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.
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
I never knew I needed POV chef in my life but here it is, in all it's glory.
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
Holy fried biscuits batman!
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!!
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!
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!!!
Deep frying anything makes it more delicious
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.
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.
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!
For ribs man? How about a simple sauce
@@michaeldawson1194 corn ribs… it’s not real ribs
i bought your seasoning and tried this recipe exactly. worked perfectly. my family loved it, genuinely incredible. thankyou
So simplistic but yet so flavorful and good looking, its genius.
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
US corn is genetically modified and is no different to corn grown around the world.
Had these yesterday at Fallow. Easily one of the nicest snacks I have ever had.
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
Nothing beats mid-season freshly picked corn boiled for 4 minutes, and then buttered and seasoned.
Goodness, I remember when you guys had 10k subs. With you guys from the start. Congrats on getting over 100k subs!
🙌🙌🙌
I tried corn ribs at my home with Indian spice s and it was amazing! 😇thank you for recipe chef🥰🥰
To an American who grew up with homegrown corn that saw a minimum of cooking, this looks both tough, chewy, delicious and fascinating. But nothing I'd want to use really optimal sweet corn for.
I’m from a major corn-producing state - how have I never seen or heard of this before?! It looks delicious! 🌽😎 Definitely planning to try it!
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
The corn I make I boil in water then cover with melted butter and a mix I made loverly ..I carnt imagine deep frying corn 😊
Agree IMO- If you want ribs - eat ribs, if you want corn eat it off the cob , melted butter and salt and vinegar spice. Maybe a crack o' pepper. Thats it mate.
Are you aware that you're allowed to cook things in different ways? I make corn in 20-30 different styles.
How anyone can say deep fried corn is the best ever is beyond me
The more videos I watch from this dude, the more I realize i need to step up my dinner game.
this is why i love French Cooking
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.
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!
Never a bad video, so many great ideas - thanks 🙏
Your knife is a bully badass, Chef! Thanks for an alt version of cooking corn on the cob. I will try it this way!
Can you eat the cob too or just the kernels?
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
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.
Turned out amazing!
These come out great in an airfryer (with a little oil along with the spices).
Its fresh sweet corn season in the midwest I'm going to try this!
This video is a definite save! Cannot wait to try this!! Thank you. The corn ribs look amazingly delicious
Can't wait to try this once corn comes back in season. Meanwhile, I do find it hilarious that no one ever taught him that it's not called "a corn" but an "ear of corn". But that's OK. It doesn't sound like he grew up in the US Midwest. 🤠
Definitely giving this a go, thanks for the recipe.
We need a fallow cookbook love these recipes
I love that you give knife tips... thats epic. thank you.
Woooooooow this Is amazing restaurant quality cooking SKILL 😀😀😀😀😀😀
“Blanch it in oil” that’s called deep frying mate
😆
if you paid attention, they blanche it for service. was this dinner service??
Blanching is basically done with water. As far as I know...
Blanching is short time and low temperature. @kaberihalder6101
Deep.fried is usaully at 250+ f
Always find it interesting to see how much India influenced y’all.
Much like Mexico and the South West
Cheers from Dallas Texas
Brilliant. I’m totally stealing that.
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
Omg! This looks absolutely delicious! Ty for sharing! 🌽👍😋
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" 😆
I totally tried this. tried to order the Kombu seasoning but you are out of stock. did a light pepper and real butter on the side! light salt. I love this! super cool Fallow!
Just cooked these for the family. Very delicious and visually appealing!
Hell yeah ! Thank you.
Lovely! We used to do this with Tajin seasoning. Very tasty 👌💚
What a brilliant idea. Thanks.
Shocker! When you deep fry something it tastes good!
These guys are f'ing good - I want to to eat at this spot. The finished product looks a lot like octopus tentacles
Corn with chili is the BOMB!
In what universe is that "blanching"?
This is frying 🤣
In the universe where temps matter. He explained it in the code as well. A bit dense, huh?
Grilled corn with butter can’t be beat.
Yum! Kinda like maís chicharron, brilliant idea!
That's heartbeating look.... Awesome as.....
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.
yummmmmm my favorite part of corn.. THE COBB
This looks so good! I would, however, appreciate it if you could go into more detail about kombu powder?
Looks amazing!
Gonna give that a shot looks great!
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!!
You guys are class, coming one day soon. 🤟
Good video, greetings from Costa Rica !
Coming on Aug 26th, I can't wait!
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
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
Looks good.
I have got to try this!
"A little bit of seasoning", then proceeds to shake that spice jar vigorously. Not one time, not two times, but three times...
Looks good. My all time fav for corn though, is grilling it.
That's F***ING GENIUS !!!!!!
My resteraunt makes cajun corn ribs and I must say they are absolutely beautiful
Good corn invention. I’m gonna give it a go!
Thanks man!
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!!
Thats worth a sub! Testing it asap - looks amazing
First time I see someone refer to deep frying in oil as "blanching" (done in boiling water).
Of course the answer involves deep frying it. Definitely gonna try this...
Kids nowadays would say that you got that off of tik Tok but I'm surprised at all this I love cooking all different types of things that people haven't tried I will add this to my arsenal
what camera are you using? it looks crisp and the color is great.
I am going to make them.🎉🥂🍾👏👏
Hope you enjoy
Sounds freaking delicious I'm definitely making this
Looks great! Who would have thought of this? Thanks!
This is a nice twist on Elote, gonna try it. Cheers mate.
I love corn 💛 so I cant imagine how good are your corns over there in Fallow
Do you eat the middle bit ?
Interessante fritar com o sabugo pois nunca havia pensado nisso. A aparência é boa, lembra polvo
Man those look really good!
just cutting them in halves is enough... that core is hard and it works equally well just halved. I tried a few knives and it wasn't worth the aggravation with our corn... The actually result though is top level! 10/10 as long as you don't overcook.
These are banging!!
2:40 so do it in a wok? got it.
Amazing video as always!!!
i will try to use air fryer, seems delicious
Thanks for describing the seasoning. So many UA-cam cooks are like “we’re using Big Mike’s Killer BangBang YumTum seasoning”
Man i cant wait to try this octopus pork Rhine