INGREDIENTS
4 corn on the cob (mealies)
Top Class Sticky BBQ Chicken Coating
Water
Oil, for deep frying
METHOD
Place the whole corn cobs in a pot of boiling water and cook until tender. Drain and allow to cool slightly.
Carefully cut each cob in half, then cut each half into quarters lengthways to create corn ribs.
Lightly dip the corn ribs in water, then coat generously with Top Class Sticky BBQ Chicken Coating.
Heat the oil to 170°C and deep fry for 3 - 4 minutes, or until golden brown and crispy. Drain on paper towel before serving.
Serving Suggestion:
Serve hot with fresh tomato and onion sambal, sliced jalapeños and a squeeze of lemon for a delicious sweet, spicy and tangy bite!
For an extra burst of flavour, sprinkle the corn ribs with a little fresh coriander and a squeeze of lime just before serving. You can also add a pinch of chilli flakes for an extra kick!