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Cacio e Pepe air fryer corn ribs

Air-fried corn ribs basted in a Cacio e Pepe flavoured butter (Parmesan/Pecorino cheese and black pepper)

Prep Time
5 mins
Cook Time
5 mins
Servings: 12 ribs
Course: Side Dish
Cuisine: International

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

Instructions

    Cup of Yum
  1. Strip the sweetcorn of any outer leaves and trim on both ends.
  2. Microwave the corn for 1 minute to soften slightly to make it easier to cut. Remove and allow to cool enough to handle.
  3. 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.
  4. Repeat with the remaining 2 sweetcorn.
  5. 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.
  6. 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.
  7. 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.
  8. Spread the butter & cheese paste generously over the corn ribs and serve immediately with any of the leftover butter on the side.
  9. 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,