Spicy corn ribs

By Jason Skrobar
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It's time for some vegetarian appreciation! These spicy corn 'ribs' are a great alternative to the carnivore version, made with mayonnaise, old bay, paprika and grated parmesan.


  • 4 ears of corn, skins and husks removed
  • 2 cups vegetable oil for frying
  • 1 cup mayonnaise
  • 1 tablespoon old bay seasoning
  • 1 teaspoon hot sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • Grated parmesan and chopped dill for garnish


  1. Cut the cobs of corn in half crosswise, and then in four lengthways resulting in eight pieces. Repeat for each cob of corn.
  2. Heat vegetable oil in a dutch oven or heavy bottomed pot to 350°F. Carefully place four pieces of corn at a time into the hot oil and fry, turning every few minutes. The corn will curl and begin to brown around the edges. Remove the corn from the hot oil after about six minutes and transfer to a paper towel lined plate.
  3. To make the topping, mix mayonnaise, old bay, hot sauce, smoked paprika and salt in a bowl until combined.
  4. Slather the corn ribs with a generous amount of the topping and sprinkle with grated parmesan and chopped dill. Enjoy!

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