Step 1

I've tried various methods for this and found the best way to cut the corn is to stand it up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.Doing it vertically removes the risk of squashing any of the kernels and it rolling away as you chop.If you're nervous, then I suggest chopping the cob in half, so you'll end up with 8 pieces per cob. The cob being shorter to cut through means more leverage on the counter surface and less risk of accidents.

Step 2

Prepare the seasoning by combining all of the spices and oil in a small bowl and mixing well.Then brush the seasoning over the chopped corn.

Step 3

Lay the corn ribs in a single layer in your air fryer basket, with a little space between each so the air can flow.

Step 4

Cook the corn in an Air Fryer at 375ºF/190ºC for 12-15 minutes, optionally flipping them over at 7 minutes. If you prefer crispier results, then cook for the longest time (I did 15).

Step 5

Lay the seasoned corn on a parchment-lined baking tray and bake in a preheated oven at 375ºF/190ºC for between 25-30 minutes.

Step 6

The oven-baked corn doesn't curl as quickly/easily as air-fried- this is normal. You may want to increase the time slightly if you want them super crispy and curly.

Step 7

If you plan to fry the corn, then don't season them first - add the plain chopped corn to the oil.Add around 1cm (or 1/2-inch) of cooking oil to a wide, thick-bottomed pan/wok.

Step 8

When the oil begins to smoke, add the corn ribs, occasionally turning until the ribs are crispy, golden, and curled up.

Step 9

Remove the corn riblets carefully from the oil and lay them on kitchen paper to drain. I like to use a second piece to blot the top of the corn too.

Step 10

Then gently toss the corn with the dry seasoning mixture (no oil required).

Step 11

Meanwhile, as the sweetcorn cooks, prepare the chili mayo and garnishes. Once baked, top and serve!