Tangy, herby- Corn Ribs

Air-fried, juicy, sticky, and sitting on the creamiest garlic–greens cloud.

Serves: 4
Total Time: 25 minutes
Difficulty: Easy, playful, dangerously snackable

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Buy Tangy Tomato Jam

Buy Garlic & Greens Oil

Why You’ll Love It (the Well Seasoned way)

Because corn deserves a glow-up — and this one comes with crunch, tang, and a dip that tastes like a secret you shouldn’t tell anyone.

Crispy corn ribs tossed in our Tangy Tomato Jam and served over chilled Garlic & Greens Oil hung curd.

Fresh, zesty, addictive.

Ingredients

For the Corn Ribs

• Corn cobs – 4 (cut into ribs)
  

• Well Seasoned Tangy Tomato Jam – 4–5 tbsp
  

• Salt – to taste
  

• Pepper – a crack
  

• Paprika or chili powder – ½ tsp
  

• Olive oil – 1 tbsp
  
  

For the Hung Curd Base

• Hung curd – 1 cup
  

• Well Seasoned Garlic & Greens Oil – 1.5–2 tbsp
  

• Salt – a pinch
  
  

For Garnish

• Fresh parsley – 2 tbsp, chopped
  

• Lemon juice – 1 tbsp, fresh

Method

1. Prep the Corn Ribs

1. Cut the corn vertically into ribs (careful — steady hands!).
   

2. Toss with olive oil, salt, pepper, and paprika.
   

3. Air-fry at 180°C for 12–14 minutes, until curled and golden.
   
   

2. Coat in Tangy Tomato Jam

1. While hot, spoon Tangy Tomato Jam over the ribs.
   

2. Toss till everything is shiny, sticky, and beautifully messy.
   
   

3. Make the Hung Curd Bed

1. Whisk the hung curd till smooth.
   

2. Fold in Garlic & Greens Oil and a pinch of salt.
   

3. Spread onto a serving plate — a soft, creamy base.
   

4. Assemble

1. Lay the glossy corn ribs over the hung curd.
   

2. Finish with chopped parsley.
   

3. Squeeze fresh lemon juice right before serving.

A Bite of Well Seasoned Wisdom

Anything becomes irresistible when it’s crispy…

and coated in something that makes your fingers sticky in the best way.