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This recipe was inspired by the ever-popular loaded fries. When I created this recipe, I couldn’t make enough of it; my taste testers were eating faster than I was able to plate it. This is sure to make a statement at your next barbecue!
8 ears corn, such as Beleaves Frozen Corn (defrosted)
1/2 cup Gefen Olive Oil
1 tablespoon chili-lime spice
2 teaspoons chili powder
1 tablespoon Moroccan paprika (in oil)
1/2 teaspoon salt
fresh lime wedges, for serving
1 and 1/2 cups fresh, cleaned cilantro
1 and 1/4 cups Gefen Mayonnaise
1/4 cup sugar
1/8 cup Gefen Vinegar
1 teaspoon chili-lime spice
1/2 teaspoon salt
1 tablespoon oil, such as Manischewitz Grapeseed Oil
1/2 large red onion, very finely diced
2 jalapeño peppers, very finely diced
4 ounces (110 grams) beef fry, finely diced
Cut each corn in half, then each half into quarters. Mix the oil and spices together and rub the mixture well over the riblets. Marinate for two hours or overnight.
Place riblets onto a hot grill for about five minutes per side, or until slightly charred.
Place all dressing ingredients into a food processor and process until fine.
Heat oil in a sauté pan. Add the onion and sauté until golden and a tad crispy.
Add the jalapeños and sauté for another one to two minutes. Remove from pan.
Add the beef fry to the same pot and sauté until crispy. Remove from the pot with a slotted spoon.
To plate, place all the riblets on a platter, drizzle with cilantro chili-lime dressing, sprinkle with the onion-jalapeño mixture, and top with beef fry. Place some lime wedges around the platter for those who want an extra splash of fresh lime juice on their riblets.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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