Secure a chopping board by putting it on top of a board stopper or damp dishcloth. Put a tea towel on top of the board and, working with one corn on the cob at a time, hold the cob vertically upright with one hand to keep it from slipping. Use a large, sharp knife to slice the cob vertically in half. Lay each half cut-side down and slice in half again vertically. Cut in half again horizontally. Repeat with the remaining cobs. Mix the spices with the brown sugar and 1 tbsp sea salt in a small bowl and set aside.

Fill a large, deep pan no more than a third full with oil and heat to 180C, or until a cube of bread turns golden in 30 seconds. Carefully lower half the corn ribs into the oil and fry for 5-6 mins until golden at the edges and starting to curl. Drain on a wire rack set over a tray, then transfer to a large bowl. Repeat with the second batch of corn ribs.

Toss the ribs with the lime zest, most of the juice and 2-3 tbsp of the seasoning mix. Tip onto a large plate and sprinkle over more seasoning. Make a dipping sauce by mixing 1 1/2 tbsp of the seasoning mix with the soured cream and a squeeze of lime. The rest of the spice mix will keep in an airtight container for two weeks.