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Corn cob: 4
Sunflower oil: or vegetable, or rapeseed for frying
Coriander: Small handful, chopped
Lime: 1
Olive oil: 15ml, to drizzle
Salted kombu: 52g
Old bay seasoning: 25g
Smoked paprika: 8g
Smoked chilli flakes: 6g
Maldon salt: 25g
At London restaurant Fallow, chefs Jack Croft and Will Murray put sustainability at the core of everything they do. One of their most popular dishes is fried corn ribs, heavily seasoned with kombu, smoked paprika and salt: watch them make it at the bottom of the page.
If you're looking for a meat-free alternative to ribs, try this corns ribs recipe.
Put your oven onto its lowest possible setting. Line a baking tray with baking parchment and place the salted kombu on top in an even layer. Place into the oven and leave to dehydrate until completely dry.
Once dry, let it cool and then place into a blender with the other ingredients and blitz until fine. Set aside to use later.
Take your whole corn and remove the skins and husks.
Cut the cobs in half cross ways, and then in quarter lengthways, so that from one cob you get 8 pieces.
Heat a deep pan of oil to around 175°C.
Add the corn pieces and fry for 6-7 minutes until they curl back and look like ribs, with the outer kernels starting to colour.
Remove from the pan and drain well on kitchen paper.
Season generously with your seasoning.
Finish with chopped coriander, a little drizzle of good-quality olive oil, and a generous squeeze of fresh lime.
