There is no better time to be Sefardic than during Pessach. The true appreciation for year-round staples such as rice, legumes, and corn is never felt more strongly than during those 8 days when our light-skinned friends are limited to meat and potatoes. One of my main goals as a chef has always been to make vegan items taste as delicious as meat. While my specialty has always been and will always be meat, one of my best-sellers at Lenny’s Casita is the Corn Ribs. It takes on a flavor like salted buttered popcorn and it plates beautifully as well. It’s simplicity tends to shock people as well.
Ingredients
- 4 ears of sweet corn
- 1 stick of unsalted butter or margarine
- 3 cloves of garlic
- 1 bunch of chopped parsley
- Salt and pepper
- Vegetable oil for frying
Prep
- Peel back the husks of the corn and slice the corn lengthwise into 4 “ribs”
- Heat up a generous amount of vegetable oil and fry the corn ribs until golden brown
- Combine the butter with crushed garlic and parsley in a bowl
- Toss the crispy corn ribs in the herb butter and top with a generous amount of salt as well as black pepper to taste