You can make them at home. And, surprise, they taste even better than in any restaurant.
I went to my WhatsApp history and actually looked this up, because it was kind of important for me to know, and yes, already back in the beginning of 2022 we wrote a corn riblets recipe.
No, you never saw it.
It was ready to go on our site. Well, almost ready to go. But, it never did. And here is why.
Full disclosure: We had a really hard time cutting the corn down.
We managed, but it took a bit of ok fine too much effort.
We could already “hear” the emails coming in from our readers, complaining about how hard it was. Dangerous even! So, we researched, tried boiling the cobs first to soften them (didn’t help enough and it felt like too much effort), we even wrote a shortcut version using baby corn and, after all that, we put the corn riblets dream on the shelf thinking it was a restaurant item and bound to stay so.
To our surprise, we noticed some groceries started selling pre-cut corn, sliced into riblets! Did they use a chainsaw to slice them down in the back? We do not know nor care. All we knew was that into the cart it went.
Our recipe is easy. Just mix together all the ingredients right on the baking sheet.
Toss it all together
making sure that the riblets are coated well.
And now, we enjoy corn riblets at home, which are shockingly much better than the ones we order at restaurants.
That, was a bonus we weren’t expecting.
Corn Riblets
Ingredients
- 20-24 corn riblets, raw fresh corn
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- ⅓ cup oil
- juice of one lime
- lime wedges, for serving
Instructions
- Preheat oven on 400°F. If you have a roast setting, use it.
- Working directly on a sheet pan, combine the brown sugar and spices. Add the oil and the lime juice. Mix to combine, then add the corn riblets. Toss it all together making sure that the riblets are coated well.
- Bake uncovered for about 35-40 minutes, mixing once in the middle.
- You might want them to char a bit more (the crunchy bits are the best part) so keep an eye and bake them to your liking.
- Serve with lime wedges and season with lime juice. Serve immediately.
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Can’t wait to try this one! The other recipe was also delicious!!! I’ve been making that one with regular frozen precut corn on the cob, cut in half, since that recipe came out It’s not hard to cut at all that way, and everyone really enjoys it, but will definitely keep an eye out for those perfect sized corn riblets so we can try both recipes with those!
Which store sells the precut corn?
Too cool!!
Did u ask the restaurants or store how they cut it ?? And Who sells it in Brooklyn ?!?
Which stores sell it??
I’ve seen them in Gourmet Glatt, in the produce department
how do you check for bugs?
My rav says not to eat fresh corn, as it’s too hard to check. Some frozen ones are ok. (I know, those aren’t as good!)
Shins in Brooklyn sells like this
Evergreen in Monsey sells them, been eyeing it for a while!
Isn’t fresh corn full of bugs?
HI, Anyone know the situation of bugs in corn? thanks
For all those asking about bugs, the crc says that corn just needs a visual checking. And since these are already cut, it’s even easier to check them :). And ye, I’ve been buying them in gg Lakewood for quite some time already. Please leave some over for me (I actually have a package in my fridge rn, gonna make this tonight!).
I am not sure that is up to date. The last I have heard from the CRC in August, is that fresh corn should not be used unless you remove the kernels.
https://forums.dansdeals.com/index.php?action=dlattach;topic=134252.0;attach=38617;image
Copied and pasted just now from
CrC website. I don’t know why BCP can’t mention it in the article to avoid all
These confusing comments.
Corn, on the cob
Status
Remove the husk and rinse the corn. If corn looks infested, do not use.
There are two different CRC kashrus agencies. CRC from the first post is more machmir than Chicago CRC that you are referencing. However, the alert linked above shows info from last summer, so it may not be current. Still, everyone should look into it for themselves.
I’m confused about this as well!!
I see fresh strawberries and fresh corn in recipes all the time and keep wondering if I’m the only one…
Thank you for posting the Kashrus update!
+1…
I happen not to eat corn ever, I love it- it doesn’t love me back, plus it’s a carb not a vegetable, but with the bug issue I don’t understand how people check it…
I’ve gone corn picking and I always open the top a bit before putting it in my purchase pile. Those worms are fat and noticeable. And disgusting lol. But they are right there on the top and are not hiding.
BCP is wise for not putting halachic info in their posts. Everyone should ask THEIR rabbi. We shouldn’t blindly rely on the halachic opinions of a blog and certainly shouldn’t rely on a psak that we read in the comments.
I am intentionally not including what my LOR told my husband about corn because it’s irrelevant to you. You won’t know for sure unless you ask on your own.
They dont need to include halachic decisions but it would be appropriate and yashrus for them to post if something is a kashrus concern and therefore you should check with your rabbi. They do have responsibility as a frum site. (The magazines do this) And there are many people who eat corn on the cob due to lack of knowledge re infestation. Not that their Rabbi said its ok. More like “what are you talking about everyone eats corn??”
I’ve been making corn riblets for a few months already using a recipe I once saw in a magazine. Yes it’s really hard to cut the corn and yes we ruined one knife but I actually found that with the hast chef knife it’s doable
FYI – The CRC app updates every time you open it and has info on checking fruits and vegetables. Since it updates every time the info is always current based on their hashgacha
OK!!!! I’ve been waiting for you guys to post this!!! Now, no one asked BUT!!!!
after these comes out of the oven brush with Sweet chili sauce (my favorite is galil!) and drizzle hot sauce and truffle mayo- Your Welcome