Description
Corn ribs are cut lengthwise, roasted until crispy, and drizzled with a spicy-sweet gochujang butter sauce for an addictive snack or side.
Ingredients
Scale
For the Crust:
- 4 ears of corn, husked and cut into rib-like wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 1 tablespoon gochujang paste
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 green onion, thinly sliced for garnish
- Sesame seeds for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Arrange corn ribs on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.
- Roast for 25-30 minutes, flipping halfway, until edges are crispy and golden.
- While corn is roasting, melt butter in a small saucepan over low heat. Whisk in gochujang, honey, and soy sauce until smooth and warmed through.
- Drizzle the gochujang butter sauce over the crispy corn ribs, garnish with green onion and sesame seeds, and serve immediately.
Notes
You can customize the seasonings to taste.