Maple Gochujang Corn Ribs

These swicy maple-hot corn ribs are a playful twist on classic grilled corn, bursting with smoky spice and a sweet sticky glaze. Roasting the corn creates a satisfying bite and gorgeous caramelized edges, while the lime ranch dip cools everything down with a punch of citrus and herbs. Perfect for cookouts, parties, or anytime you want a veggie-forward showstopper.

These corn ribs were a total revelation during a summer get together. I saw everyone reaching for seconds and even the kids were asking for extra dip on theirs. Now they make a regular appearance at family barbecues when I want something a little exciting.

Ingredients

• Fresh corn on the cob: Brings natural sweetness and is best when firm and bright green. Pick ears that feel heavy and have snug husks
• Olive oil: For roasting makes the edges crisp and carries the smoky flavors
• Smoked paprika: Deepens flavor with a mild heat and a hint of barbecue. Look for a Spanish smoked variety for the richest color
• Garlic powder: Adds instant savory punch to both ribs and dip
• Kosher salt: Keeps things balanced and really draws out the corn’s taste. Maldon or sea salt flakes work as a finishing touch too
• Black pepper: Gives a mild kick and highlights the glaze
• Pure maple syrup: Offers sticky sweetness and caramelization. Use real maple for best thickness and taste
• Gochujang Korean chili paste: Delivers the signature tangy heat and umami. Find one with a bold red color and smooth texture
• Soy sauce or tamari: Provides salty depth in the glaze and balances sweetness. Tamari is a great gluten free swap
• Rice vinegar: Brings a gentle sour brightness to the glaze. A little goes a long way
• Toasted sesame oil: Adds nutty aroma and authentic Korean undertones
• Sour cream: The cool base for the ranch delivers rich tang. Greek yogurt works in a pinch for a lighter option
• Mayonnaise: Gives the dip a smooth body and melds flavors
• Fresh lime: Both juice and zest for a citrus kick that freshens the whole dish
• Chopped chives and dill: Add grassy lift and aromatic bursts
• Onion powder: Layers in a subtle sweetness and depth
• Salt and pepper: In the ranch ensure all those herby flavors sparkle

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 220 degrees Celsius or 425 degrees Fahrenheit. Line a large baking sheet with parchment to keep cleanup easy and prevent sticking

Cut the Corn Ribs:

Remove husks and trim the ends of each ear. Stand each cob upright on your cutting board and very carefully slice it lengthwise into quarters for that signature rib shape. This takes gentle pressure with a large sharp chef’s knife

Season the Corn:

Toss the corn ribs in a big bowl with olive oil smoked paprika garlic powder salt and black pepper. Every piece should glisten from the seasoning so take a minute to rub it in with your hands

Arrange and Roast:

Spread all the corn ribs in a single layer on your prepared baking sheet. Place each cut side up so they roast evenly

First Oven Roast:

Bake the corn ribs for about fifteen minutes until they start to curl and look golden at the edges

Flip and Finish Roasting:

Carefully turn every rib over with tongs. Continue roasting seven to ten more minutes to get that satisfying curl and deep color

Make the Maple Gochujang Glaze:

While the corn finishes combine pure maple syrup gochujang soy sauce rice vinegar and toasted sesame oil in a small bowl. Whisk well until you have a smooth glossy glaze

Glaze and Caramelize:

Brush the hot corn ribs generously on all sides with the glaze. Return them to the oven for two to three more minutes so the sauce bubbles and sticks

Mix the Lime Ranch:

In a bowl stir together sour cream mayonnaise lime juice and zest chives dill garlic powder onion powder salt and pepper. Keep mixing until everything looks creamy and flecked with greens

Serve and Enjoy:

Arrange the corn ribs piping hot on a platter. Serve right away with the lime ranch dip on the side for dunking

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Gochujang is the real secret weapon in this dish. I always keep a jar in my fridge and love how it brings a deep red color and gentle heat without overwhelming whatever you use it in. The first time my family tried this dip and glaze combo everyone went quiet then started dipping everything else in sight even regular veggies.

Storage Tips

Leftover corn ribs store best in an airtight container in the refrigerator for up to three days. The ranch dip keeps well covered for the same amount of time. Reheat the corn in a hot oven just until warm—microwaving can make them go soft.

Ingredient Substitutions

You can swap in Greek yogurt for the sour cream to lighten up the dip. For full vegan or dairy free versions use plant based mayo and unsweetened non dairy yogurt instead. Tamari or coconut aminos both work for a soy sauce substitute as well as keeping the dish gluten free. If you cannot find gochujang a mix of miso and hot sauce gives a similar umami and kick.

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Serving Suggestions

These corn ribs work wonderfully as a shareable starter at BBQs next to grilled skewers and salads. For a fun dinner serve them as a colorful veggie side with burgers or seared tofu. Sometimes I even double the lime ranch and set out extra veggies for dipping on the same platter.

Cultural and Historical Context

This dish is inspired by the growing trend of vegetable ribs popular on social media which takes advantage of corn’s natural curvature. The glaze is rooted in Korean flavors through gochujang yet the smoky maple element is all-American. Bringing these together creates an original small plate that feels both nostalgic and globally inspired.

Recipe FAQs

→ How do I cut corn into ribs safely?

Use a sharp chef’s knife and stand each corn cob upright on a cutting board. Carefully slice lengthwise into quarters, keeping your hands steady and away from the knife.

→ What does gochujang add to the glaze?

Gochujang brings savory heat, depth, and a touch of umami that perfectly balances the maple syrup's sweetness in the glaze.

→ Can I prepare these corn ribs ahead of time?

The corn ribs are best roasted and glazed just before serving, but you can prep and cut the corn and mix the glaze in advance.

→ Is the dish suitable for gluten-free diets?

Yes, use tamari instead of soy sauce and check that the gochujang and mayonnaise are gluten-free for a safe option.

→ How can I increase the spice level?

Add extra gochujang or sprinkle chili flakes into the glaze for more heat according to taste preference.

→ What’s a good substitute for sour cream in the lime ranch?

Greek yogurt can replace sour cream for a lighter, tangy dip without sacrificing creaminess.