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

Crispy Corn Ribs

Smoked Maple Chilli Glaze

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


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

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.



  1. Batter

    • Mix all the ingredients well in a mixing bowl.
  2. 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.  
  3. Smoked Maple Chilli Glaze

    • Mix all ingredients well in a mixing bowl.
  4. Condiments

    • Prepare condiments as mentioned.
  5. 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.