-
Defrost or shuck ears of corn. Quarter each ear of corn lengthwise so that you end up with four "ribs" per ear of corn.
-
Deep fry corn ribs for 3-4 minutes at 350 degrees F until starting to brown and starting to curl.
-
Toss fried corn ribs with BBQ spice rub and Lee Kum Kee Chiu Chow Style Chili Oil.
-
Plate and squeeze lime wedge over the top of the corn, use squeezed limes as garnish.
-
Top with crumbled cotija cheese and cilantro.
-
Note: If using fresh corn, boil whole ears for 5-8 minute, quarter, and dry thoroughly before frying.