Corn ribs

Max Ng, executive chef at David Chang’s Momofuku Ssam Bar in New York, invented the corn rib: a single husk of corn, sliced lengthways and deep-fried, then served with squid ink aïoli and home-made ricotta. Fans include Ottolenghi’s team at his newest restaurant, Rovi, in London. Pictured above, their version is served with smoked apricot ketchup and chipotle salt.