Fallow Corn Ribs with Kombu Seasoning

Ingredients

• 4 Corn on the cob (fresh, husks removed)
• 2 tbsp Kombu dashi powder (concentrated seaweed stock powder, blitzed fine)
• 1 tsp Cayenne pepper (adjust for heat preference)
• 1 tbsp Old Bay seasoning (or similar celery salt-based spice blend)
• Vegetable oil (for deep frying)
• 1 Lime (cut into wedges for serving)

Steps

1. 1

   Prepare the kombu seasoning by combining the finely blitzed kombu dashi powder, cayenne pepper, and Old Bay seasoning in a small bowl. Mix thoroughly and set aside.

2. 2

   Carefully cut each corn cob into quarters lengthways. Stand the cob vertically on a stable cutting board and cut down through the center to halve it, then halve each piece again to create 'ribs'.

3. 3

   Heat vegetable oil in a deep fryer or heavy-based pot to 180°C (350°F).

4. 4

   Fry the corn quarters in batches for 3-4 minutes. The corn should curl slightly like ribs and the kernels should become golden and slightly charred at the edges.

5. 5

   Remove the corn ribs from the oil and drain briefly on paper towels.

6. 6

   While still hot, toss the corn ribs in a large bowl with a generous amount of the kombu seasoning until evenly coated.

7. 7

   Serve immediately with fresh lime wedges on the side for squeezing over.

Notes

The secret to this dish is the kombu seasoning, which provides a massive hit of umami. If you cannot find kombu dashi powder, you can dehydrate and blitz shio kombu (salted kelp) for a similar effect. The corn must be fried until it curls to achieve the 'rib' aesthetic.

Nutrition per serving

• appetizer
• snack
• vegan
• vegetarian
• fried
• umami
• bar food