Spiced Curly Corn Riblets With a Lime Pickle Raita

by Zarina
Spiced Curly Corn Riblets With a Lime Pickle Raita

Crazy delicious!!… this is the first time I’ve made corn ribs and was so chuffed with the result, a total game changer!  These totally give you the same satisfaction as you get when eating ribs off the bone… corn on the cob is a thing of the past, people! 🤣🤣

Marinated in bold Indian spices… turmeric, chilli, cumin, coriander, dried mango powder, chaat masala and gram flour, then deep-fried, making each corn kernel almost crisp but still popping with juiciness and sweetness on the inside.  

Once fried, I sprinkled them with chaat masala and then to counter the spiced flavours, I made raita with lime pickle achaar and yoghurt.  The combination of the crunchy spiced corn with citrusy lime yogurt was a match made in heaven.

Spiced Curly Corn Riblets With a Lime Pickle Raita

Spiced Curly Corn Riblets With a Lime Pickle Raita

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Corn Ears
  • ½ tsp Tumeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Garam Masala
  • 1 tsp Amchur powder (dried mango powder)
  • 1 tsp Chaat masala
  • 60g Gram Flour
  • Salt to taste
  • Oil for deep frying
  • Garnish with freshly chopped coriander, chopped red chillis, and a sprinkle of chaat masala
  • .
  • 250g Plain yoghurt
  • 2 tbsps lime pickle from a jar chopped fine
  • 1 tsp Salt
  • ½ tsp Chaat Masala


  1. To make the ribs, peel and clean the corn husks and fibres
  2. Cut the bottom 1cm off the end of the corn to make the base flat
  3. Sit the corn upright on the base and very carefully, with a sharp knife, cut each piece of corn down the middle vertically and then into quarters
  4. Each strip should be about 3-4 corn kernels wide, set aside in a bowl
  5. In another bowl, mix turmeric, chilli powder, coriander, cumin, garam masala, amchur, chaat masala, gram flour, and salt
  6. Sprinkle all the mixed spices onto the corn riblets and make sure they are coated evenly
  7. Marinate the riblets for 30 minutes if you have time
  8. Heat the oil in a deep based pan or wok ready to deep fry the riblets
  9. Fry seven to eight pieces at a time for about 3-4 minutes until golden and curled and drain on kitchen towels
  10. Make raita by mixing all ingredients in a bowl well, set aside
  11. Arrange corn riblets in a serving platter, sprinkle with chaat masala and garnish with  chopped fresh coriander and chopped fresh red chillis
  12. Drizzle with raita or serve as a dipping sauce!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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