Crispy Corn Ribs with Smoked Maple and Chilli Glaze

This recipe for Crispy Corn with Smoke Maple and Chilli Glaze is made even more succulent when coated with a dressing made from maple sauce and Hellmann's Smoked Chilli Dressing for that sweet, spicy, and smoky kick.

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Batter

Iced Water 420.0 ml
Tempura Flour 280.0 g
Turmeric Powder 4.0 g
Salt 2.0 g

Crispy Corn Ribs

Hokkaido Corn, cut into wedges 400.0 g
Water 400.0 ml
Milk 400.0 ml
Butter 100.0 g
Sugar 10.0 g
Knorr Chicken Powder 1kg 10.0 g
Knorr Chicken Powder 1kg
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Corn Flour 100.0 g

Smoked Maple Chilli Glaze

Hellmann's Smoked Chilli Dressing 730ml 200.0 ml
Maple Syrup 80.0 ml
White Wine Vinegar 40.0 ml

Condiments

Popcorn, chopped 10.0 g
Rosemary 2.0 g
Smoked Almonds, crushed 5.0 g

Western

Fruits & Vegetables

Side & Snacks

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Preparation

Batter
- Mix all the ingredients well in a mixing bowl.
Crispy Corn Ribs
- In a pot, bring water and milk to boil. Add in butter and seasonings.
- Boil corn till cooked. Strain and set aside.
- Preheat deep fryer at 180°C.
- Lightly coat corn with corn flour.
- Drizzle tempura batter over the deep fryer to form a "tempura net".
- Gently add in corn ribs and deep fry till golden brown.
Smoked Maple Chilli Glaze
- Mix all ingredients well in a mixing bowl.
Condiments
- Prepare condiments as mentioned.
Plating and Assembly
- Drizzle corn with smoked maple chilli glaze, sprinkle popcorn, almonds and rosemary on it.
- Plate and assemble.
- Chef Tip: For added crunch and texture, fry the tempura crumbs and sprinkle over the dish.