Cacio e Pepe air fryer corn ribs
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Servings
12 ribs
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Course
Side Dish
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Cuisine
International
Cacio e Pepe air fryer corn ribs
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Air-fried corn ribs basted in a Cacio e Pepe flavoured butter (Parmesan/Pecorino cheese and black pepper)
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Ingredients
- 3 sweetcorn trimmed
- 1/2 cup Kerrygold butter divided at room temperature
- 1 tsp freshly ground black pepper divided
- 3 Tbsp fresh grated parmesan cheese plus extra to sprinkle
- 3 Tbsp freshly grated Pecorino Romano (plus extra to sprinkle
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Instructions
- Strip the sweetcorn of any outer leaves and trim on both ends.
- Microwave the corn for 1 minute to soften slightly to make it easier to cut. Remove and allow to cool enough to handle.
- Using a very sharp and solid knife, carefully slice the sweetcorn in half lengthways. Cut Each half in half to make a total of 4 quarters or corn ribs.
- Repeat with the remaining 2 sweetcorn.
- Melt ¼ cup (half) of the butter in the microwave and add ½ tsp black pepper. Brush each corn rib with the butter. If there is any leftover butter you can keep it to add more at the end.
- Preheat the Air fryer to 200C/400F. Once heated, place the corn ribs rib side down in the basket and cook for 8 minutes until starting to char around the edges.
- Whilst the corn ribs are cooking, mix the remaining ¼ cup of Kerrygold butter with ½ teaspoon of black pepper and the cheese to form a paste. Soften the butter slightly if needs be.
- Spread the butter & cheese paste generously over the corn ribs and serve immediately with any of the leftover butter on the side.
- Sprinkle a little grated Pecorino and Parmesan over the cooked corn ribs.
Notes
- Be careful while cutting the corn ribs as this can be difficult,
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