Spicy Idli Podi Corn Ribs Recipe – Air Fryer & Baked Indian Snack

Last Updated on 4 months by Neha Deshmukh

Spicy Idli Podi Corn Ribs Recipe – Air Fryer & Baked Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a snack that’s a little bit different, a little bit spicy, and a whole lot delicious. And let me tell you, these Spicy Idli Podi Corn Ribs are exactly that! I first made these for a get-together with friends, and they were gone in minutes. Seriously, minutes! They’re surprisingly easy to make, and the combination of sweet corn, spicy mayo, and that incredible idli podi is just… chef’s kiss.

Why You’ll Love This Recipe

These aren’t your average corn on the cob. We’re taking sweet corn to a whole new level! They’re crispy, flavorful, and packed with a South Indian punch. Plus, you can make them in the air fryer or the oven – perfect for any kitchen. They’re a fantastic appetizer, a fun snack for movie night, or even a unique side dish. Trust me, you’ll be making these again and again.

Ingredients

Here’s what you’ll need to whip up a batch of these addictive corn ribs:

• 3 pieces sweet corn
• 1 teaspoon coconut oil
• 0.5 teaspoon salt
• 1.5 teaspoons ghee
• 2 tablespoons garlic, chopped
• 2 pieces green chillies, chopped
• 2 sprigs curry leaves
• 2 tablespoons mayonnaise
• 2 tablespoons idli podi (gunpowder)
• For garnish: finely chopped spring onions
• For garnish: finely chopped curry leaves
• For garnish: idli podi / gunpowder

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

• Idli Podi (Gunpowder): This is the star of the show! It’s a South Indian spice blend, typically made with lentils, spices, and dried chilies. It adds a fantastic savory, spicy, and slightly tangy flavor. You can find it at most Indian grocery stores, or online. It’s a staple in my pantry!
• Coconut Oil: I love using coconut oil for that subtle coconut flavor, but you can substitute with any neutral oil like vegetable or canola oil if you prefer.
• Sweet Corn: Look for fresh, plump sweet corn cobs. The sweeter the corn, the better the ribs will taste! You can use yellow or white corn – whatever you like.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, remove the husk from the sweet corn and carefully cut each cob in half. Then, slice each half into about ¾-inch thick riblets. Don’t worry about making them perfect – a little rustic charm is totally fine!
2. Arrange the corn ribs on a baking tray. Drizzle with coconut oil and sprinkle evenly with salt.
3. Now, you have a choice! You can air fry at 200°C (400°F) for 15 minutes, or bake in a preheated oven at the same temperature for about 20-25 minutes. Remember to rotate the tray halfway through for even cooking.
4. While the corn is cooking, let’s make the spicy mayo. Heat the ghee in a pan over medium heat. Add the chopped garlic and green chilies, and sauté until the garlic is golden brown and fragrant.
5. Add the curry leaves and sauté for another minute until they become crispy. Remove from heat and mix in the mayonnaise.
6. Once the corn ribs are cooked, brush them generously with the spicy mayo mixture.
7. Sprinkle the idli podi (gunpowder) over the ribs, making sure they’re nicely coated.
8. Finally, garnish with finely chopped spring onions and curry leaves, and a little extra dusting of gunpowder. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking tray! This will steam the corn instead of roasting it. Work in batches if necessary.
• For extra crispy ribs, you can lightly spray them with oil after brushing with the spicy mayo.
• Taste the spicy mayo and adjust the amount of green chilies to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan mayonnaise and a vegan ghee alternative (like coconut oil) to make this recipe plant-based. My friend, Priya, swears by this version!
• Gluten-Free: This recipe is naturally gluten-free, so everyone can enjoy it!
• Spice Level: If you’re not a fan of heat, reduce the amount of green chilies or remove the seeds before chopping.
• Festival Adaptations: These make a fantastic party snack for Diwali, birthdays, or any celebration. They’re always a hit!

Serving Suggestions

These corn ribs are best served immediately while they’re still warm and crispy. They’re delicious on their own, or you can serve them with a side of yogurt dip or a refreshing chutney.

Storage Instructions

Honestly, these are best enjoyed fresh. But if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. They won’t be as crispy, but they’ll still be tasty! You can try reheating them in the air fryer for a few minutes to crisp them up a bit.

FAQs

Let’s answer some common questions:

• What is Idli Podi and where can I find it? Idli podi is a South Indian spice blend used as a condiment. You can find it at Indian grocery stores or online retailers.
• Can I grill these corn ribs instead of air frying or baking? Yes, you can! Grill them over medium heat for about 10-15 minutes, turning occasionally, until they’re slightly charred and tender.
• How do I know when the corn ribs are perfectly cooked? They should be tender-crisp and slightly browned.
• Can I make the spicy mayo mixture ahead of time? Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days.
• What other spices can I add to the gunpowder for extra flavor? Feel free to experiment! A pinch of cumin powder, coriander powder, or even a little bit of chili powder can add extra depth of flavor.