• Tempura Flour 280.0 g
  • Iced Water 420.0 ml
  • Turmeric Powder 4.0 g
  • Salt 2.0 g

Crispy Corn Ribs

  • Hokkaido Corn, cut into wedges 400.0 g
  • Water 400.0 ml
  • Milk 400.0 ml
  • Butter 100.0 g
  • Sugar 10.0 g
  • Knorr Chicken Seasoning Powder 1kg 10.0 g
  • Corn Flour 100.0 g

Smoked Maple Chilli Glaze


  • Popcorn, chopped 10.0 g
  • Rosemary 2.0 g
  • Smoked Almonds, crushed 5.0 g

Sweet, spicy, and smoky, this crispy corn recipe involves deep frying strips of corn ribs, and then coating them with a dressing made using maple sauce and Hellmann's Smoked Chilli Dressing. Popcorn, tempura crumbs, and crushed almonds are sprinkled over the spicy fried corn for added crunch.



  1. Batter

    • Mix all the ingredients well in a mixing bowl.
  2. Crispy Corn Ribs

    • In a pot, bring water and milk to boil. Add in butter and seasonings.
    • Boil corn till cooked. Strain and set aside.
    • Preheat deep fryer at 180°C.
    • Lightly coat corn with corn flour.
    • Drizzle tempura batter over the deep fryer to form a "tempura net".
    • Gently add in corn ribs and deep fry till golden brown.  
  3. Smoked Maple Chilli Glaze

    • Mix all ingredients well in a mixing bowl.
  4. Condiments

    • Prepare condiments as mentioned.
  5. Plating and Assembly

    • Drizzle corn with smoked maple chilli glaze, sprinkle popcorn, almonds and rosemary on it.
    • Plate and assemble. 
    • Chef Tip: For added crunch and texture, fry the tempura crumbs and sprinkle over the dish.