Masala Corn Ribs (Desi Corn Ribs)

Cut corn cobs into quarters lengthwise — this is the technique that makes corn ribs. Stand the corn upright. With a very sharp chef's knife or cleaver, carefully split in half lengthwise through the cob. Then split each half again lengthwise — you get 4 long strips of corn per cob. Caution: the cob is hard — use a firm, decisive motion and anchor the corn securely.

About 15 min

Tip: Safety first — a sharp knife is actually safer than a dull one here as it requires less force. Cut away from your body, slowly and deliberately.

Melt butter. Mix with Kashmiri chilli, cumin powder, garlic powder, salt, and lemon juice. Brush this spiced butter generously over all sides of the corn ribs.

About 5 min

Tip: Be generous with the butter coating — the butter carries the spices into the kernels and creates caramelisation on roasting.

Roast in preheated oven at 220°C for 20–25 minutes until the corn kernels are caramelised and the corn rib has curled into its characteristic arc shape. Alternatively air-fry at 200°C for 15–18 minutes. Sprinkle chaat masala and fresh coriander. Squeeze lime. Serve standing upright in a glass or laid on a board with green chutney.

About 25 min

Tip: The curling of the corn rib is the visual signature — it happens naturally as the moisture evaporates from the inside of the cut cob and the outside caramelises at different rates.