{"id":21532,"date":"2023-07-19T09:00:12","date_gmt":"2023-07-19T13:00:12","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=21532"},"modified":"2023-06-30T10:28:50","modified_gmt":"2023-06-30T14:28:50","slug":"corn-ribs-are-delicious","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2023\/07\/19\/corn-ribs-are-delicious\/","title":{"rendered":"Corn Ribs Are Delicious!"},"content":{"rendered":"

\"\"<\/a>By Carole Hamlin<\/p>\n

I was recently in the lovely old city of Charleston, South Carolina (founded 1670), with a group of Baltimore Symphony patrons there to see our new Music Director-Designate conduct at the Spoleto Festival.\u00a0A friend and I dined at a restaurant called Basic Kitchen, which offers many vegan options. One thing on the menu caught my eye:\u00a0although I had never heard of them before, I ordered \u201cCorn Ribs\u201d at the suggestion of the server, who said they are one of their most popular dishes.<\/p>\n

Corn ribs are essentially strips of corn on the cob, oven-baked full of spices to have an aromatic taste, and served, at least at Basic Kitchen, with a dipping sauce. They are delicious because you can add herbs and spices on a lot more corn surface than when you cook corn on the cob. Each seasoned bite is a taste treat.<\/p>\n

They are made by cutting ears of corn in half lengthwise and then cutting each of those halves lengthwise.\u00a0These quarter-ribs are then seasoned; different recipes feature different seasonings but can include oregano, salt (leave out if concerned about sodium in your diet), paprika, coriander, pepper, garlic powder, onion powder, cinnamon, chili powder, ground ginger \u2013 or other spices you might want to try.\u00a0The seasonings are blended with some olive oil and then added to the bowl of ribs to be brushed over the chopped corn.\u00a0They then are baked in the oven or put into an air-fryer. Finally, they can be garnished with lime wedges, cilantro, parsley, sliced green onions, etc.<\/p>\n

At Basic Kitchen, they are served with Alabama White BBQ Sauce (mayonnaise, white vinegar, mustard, horseradish, salt and pepper, garlic powder, paprika), along with pieces of celery to eat with the ribs to counteract the spiciness.\u00a0(I\u2019ve noticed that corn rib recipes I\u2019ve seen online don\u2019t feature celery as an accompaniment, but I appreciated it.) Various other sauce options might include garlic aioli, barbecue sauce, flavored vegan mayonnaise, avocado cilantro sauce, creamy sriracha dipping sauce, or any other you might want to try.<\/p>\n

This dish is so delicious that I decided to get two orders to take on the plane home with me so that I could drop one off to a couple who were really looking forward to going to Basic Kitchen but were unable to make the trip at the last minute.\u00a0(I couldn\u2019t resist \u2013 I ate the other order at the Charleston airport.) When I got to their home, I sat there while they tried them, and the woman went right to her computer to see if she could find a recipe because she wanted to make them herself.<\/p>\n

No one in Baltimore, Maryland, I\u2019ve spoken with had ever heard of Corn Ribs.\u00a0We figure it must be a southern dish.\u00a0Apparently it\u2019s been around in the South only for a few years, but I wouldn\u2019t be surprised if we started seeing it spread to the north.<\/p>\n

It\u2019s fun to try a new dish from another part of the country!<\/p>\n","protected":false},"excerpt":{"rendered":"

By Carole Hamlin I was recently in the lovely old city of Charleston, South Carolina (founded 1670), with a group of Baltimore Symphony patrons there to see our new Music Director-Designate conduct at the Spoleto Festival.\u00a0A friend and I dined at a restaurant called Basic Kitchen, which offers many vegan options. One thing on the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-21532","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/21532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=21532"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/21532\/revisions"}],"predecessor-version":[{"id":21534,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/21532\/revisions\/21534"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=21532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=21532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=21532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}