The kimchi aioli corn ribs at Double Dragon. Photo: Meira Gebel/Axios
When you eat out as much as I do, you begin to notice trends taking place across the city's menus.
That's the thesis of a new series we're launching where we tell you the hottest new food fad and if it's worth the hype.
First up: Corn ribs — where cobs are quartered and slathered in sauce, fried, roasted or served raw, depending on the chef.
Zoom in: At Double Dragon, they're drenched in kimchi aioli and served with chives, cotija and a squeeze of lime, in a nod to the Mexican street food classic.
Xiao Ye's offering is fried, but served cold, with a Peruvian spice blend, yellow chili pepper aioli and pickled red onions.
Pro tip: Eat 'em with your hands, not a fork and knife.
Between the lines: It's not a new concept here in Portland. Corn ribs popped up in restaurants like Canard, Shalom Y'all and Dimo's Pizza a few years ago.
The bottom line: When corn is in season (like it is now), there is no wrong way to eat it.
