Description
A savory and umami-packed twist on corn ribs, where corn cobs are cut into rib-like strips, roasted until tender, and slathered with a rich miso butter sauce.
Ingredients
Scale
For the Crust:
- 4 ears of corn, husked and cleaned
- 4 tablespoons unsalted butter, melted
- 2 tablespoons white miso paste
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro or green onions for garnish
- 1 tablespoon sesame seeds for garnish
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Stand each ear of corn upright on a cutting board. Carefully slice downward to cut each cob into 4-6 rib-like strips.
- Arrange the corn ribs in a single layer on the prepared baking sheet. Brush lightly with 1 tablespoon of the melted butter and season with salt and pepper.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are slightly charred and tender.
- While the corn is roasting, prepare the miso butter sauce: In a small bowl, whisk together the remaining melted butter, miso paste, soy sauce, honey, garlic powder, and smoked paprika until smooth.
- Remove the corn ribs from the oven and brush generously with the miso butter sauce. Return to the oven for an additional 5 minutes to let the sauce caramelize slightly.
- Transfer the corn ribs to a serving platter. Garnish with chopped cilantro or green onions and sesame seeds. Serve immediately.
Notes
You can customize the seasonings to taste.