Corn
- In a large pot of salted boiling water, cook the corn pieces for 6 minutes. Drain. Pat very dry and let cool.
- On a work surface, place one piece of corn vertically. Using a sharp chef’s knife, cut the piece of corn in half, then cut each half into two wedges. Repeat with the remaining pieces of corn.
- Place the corn wedges in a bowl. Add the oil and season with salt. Toss to coat well.
- Place the corn wedges in the basket of an air fryer, evenly spaced out. Cook for 10 to 12 minutes at 340°F (170°C) or until golden and crispy, turning them over halfway through. Cook in batches, as needed, depending on the size of the machine.
- Meanwhile, in a small pot over medium heat, warm the hot sauce, butter, honey and garlic powder until the butter has melted.
- In a large bowl, combine the corn wedges with the warm sauce.
Sauce
- In a small bowl, combine the mayonnaise, sour cream, lemon juice and blue cheese.
- Serve the corn ribs with the blue cheese sauce, carrots and celery. Sprinkle the corn with chives.
Chef’s tip
Dividing each ear of corn in two pieces and cooking them in boiling water will soften the core and make cutting them into wedges much easier.