Main Dishesbonappetit
Typhoon Shelter Corn Ribs
The corn ribs are great. The garlicky-spicy-aromatic-electrifying crispy breadcrumb mixture showered over the top? Unforgettable.
👥 2 Servings👤 Lucas Sin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●knife
- ●pot
📝 Preparation Steps
1
Toast ½ cup panko in a dry wok or medium skillet over medium heat, tossing often, until golden brown, about ⏱️ 3 minutes. Transfer to a small bowl and add ¼ cup store-bought fried garlic, ¼ tsp. finely ground white pepper, ¼ tsp. MSG or shiitake mushroom powder, ½ tsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; mix to combine. Set panko mixture aside. Wipe out and reserve wok.
. sugar, divided1 tsp
2
Using a cleaver or chef’s knife, trim 2 ears of corn, husked, then cut in half crosswise. Working one at a time, stand each piece on a cut end and slice vertically through core into quarters, resting the knife’s cutting edge on corn and knocking the back of knife with your hand to force it through core. (You should have 8 wedges per ear.)
ears of corn, husked2
3
Cook corn in a medium pot of boiling salted water, stirring occasionally, until kernels are tender, about ⏱️ 5 minutes; drain, shaking off excess water.
4
Meanwhile, stir 1 Tbsp. plus 1½ tsp. light or regular soy sauce, 1 Tbsp. plus 1½ tsp. well-stirred chili crisp, and remaining ½ tsp. sugar in a small bowl until sugar is dissolved.
. plus 1½ tsp. light or regular soy sauce1 Tbsp. plus 1½ tsp. well-stirred chili crisp1 Tbsp. sugar, divided1 tsp
5
Heat 2 Tbsp. vegetable oil in reserved wok over high until beginning to smoke. Cook 2 scallions, cut into 2" pieces, one 2" piece ginger, peeled, finely chopped, 4 garlic cloves, thinly sliced, and 2 red Thai chiles, thinly sliced, stirring constantly, until garlic is golden brown, about ⏱️ 1 minute. Immediately add corn and soy sauce mixture. Cook, tossing constantly, until corn is lightly browned, about ⏱️ 30 seconds. Remove from heat and add reserved panko mixture; toss to combine.
. vegetable oil2 Tbsp2" piece ginger, peeled, finely chopped1red Thai chiles, thinly sliced2
6
Transfer corn ribs to a medium bowl. Do Ahead: Panko mixture can be made 2 weeks ahead. Store airtight at room temperature.
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