Sides & Nibbles
Caccio e peppe air fryer corn ribs
Ingredients
- 3 sweetcorn, trimmed
- 1/2 cup (divided) Kerrygold Pure Irish Salted Butter
- 1 tsp freshly ground black pepper (divided)
- 3 Tbsp fresh grated Parmesan cheese (plus extra to sprinkle)
- 3 Tbsp freshly grated Pecorino Romano (plus extra to sprinkle)
Directions
Recipe by Sam Linsell (@drizzleanddip)
This recipe is for 3 sweetcorn cut into corn ribs which will fit into a larger square air fryer basket. If you have a smaller air fryer basket you may need to adjust the quantity down and cook in batches. This recipe can be used for whole corn on the cob if you prefer.
This recipe is for 3 sweetcorn cut into corn ribs which will fit into a larger square air fryer basket. If you have a smaller air fryer basket you may need to adjust the quantity down and cook in batches. This recipe can be used for whole corn on the cob if you prefer.
- Strip the sweetcorn of any outer leaves and trim on both ends.
- Microwave the corn for 1 minute to soften slightly to make it easier to cut. Remove and allow to cool enough to handle.
- Using a very sharp and solid knife, carefully slice the sweetcorn in half lengthways. Cut Each half in half to make a total of 4 quarters or corn ribs.
- Repeat with the remaining 2 sweetcorn.
- Melt ¼ cup (half) of the butter in the microwave and add ½ tsp black pepper. Brush each corn rib with the butter.
- Preheat the Air fryer to 200C/400F. Once heated, place the corn ribs rib side down in the basket and cook for 8 minutes until starting to char around the edges.
- Whilst the corn ribs are cooking, mix the remaining ¼ cup of Kerrygold butter with ½ teaspoon black pepper and the cheese to form a paste. Soften the butter slightly if needs be.
- Spread the butter & cheese paste generously over the corn ribs and serve immediately with any of the left over butter on the side.
- Sprinkle a little grated Pecorino and Parmesan over the cooked corn ribs.
