This recipe is featured in my ECookbook:
I bet you have seen the viral TikTok corn ribs recipes that are popping up everywhere. I thought I give it a try. Well... it turns out that slicing the corns lengthwise is a huge challenge. Firstly, it is quite dangerous to handle. Secondly, it had made my knife blunt and I would not recommend anyone making the corn ribs.
I already bought the corns, so this is pretty much impromptu. I sliced the kernels from the cobs, which is so much easier compared to slicing the corns into wedges, toss them in a very simple Sambal Hijau based vignette, and finally smoking them in their boats-like-husks. Yes! Smoking them in my Personal Size Stovetop Kettle Smoker from Nordic Ware.
My daughters who dislike spicy food and corn, actually finish these without many complaints. That's when I know this is really good. This is like those corn salads, but a leveled-up one, my kids commented. I guess I need to start researching how to make Sambal Hijau, so anyone can try this recipe. Stay tuned.
Ingredients:
(Serve 4)
Corn Preferably Organic and Non-GMO, 2 Ears
Dried Parsley, Pinch
Cherry Tomatoes, 12
Sambal Hijau Homemade, 2 TBSP Adjust To Preference
Sesame Oil, 2 TBSP
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Kewpie Mayo, 2 TBSP
Sriracha Powder, Pinch
Equipment:
Stove Top Smoker Pan / Grill Smoker
Directions:
Please visit my "How To Make Sambal Hijau" for the recipe.
Remove the husks from the corn.
Wash the husks and corns thoroughly to remove the silk.
Slice the husks into halves. Set aside.
Slice the kernels from the cobs.
Transfer the kernels into a large mixing bowl.
Toss in parsley, tomatoes, sambal hijau, sesame oil, salt, pepper and mushroom powder until well combined,
Prepare your smoker as per the instructions manual.
If you have an outdoor grill and smoker, it will be awesome too.
I am using the "wet" method as instructed.
Grease the grilling pan with sesame oil.
Place the 4 husks onto the pan.
Spoon the kernel mixture into the husk, distributing evenly.
Place the cherry tomatoes on top.
Smoke the corns for about 25 mins.
While the corns are smoking, mix equal parts of mayo and sambal hijau in a small bowl.
Slide the corn boats into each serving plate.
Drizzle the mayo mixture over the top.
Sprinkle dried parsley and sriracha powder over the top.
These are the corns which I'd used.
Recipe Video:
This recipe is featured in my ECookbook: