Maple Hot Corn Ribs (Print Version)

Sweet, spicy corn ribs glazed with maple-gochujang, served with tangy lime ranch for a vibrant, bold bite.

# What You’ll Need:

→ Corn Ribs

01 - 4 ears fresh corn
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 0.5 teaspoon garlic powder
05 - 0.25 teaspoon kosher salt
06 - 0.25 teaspoon ground black pepper

→ Maple-Gochujang Glaze

07 - 3 tablespoons pure maple syrup
08 - 1.5 tablespoons gochujang (Korean chili paste)
09 - 1 tablespoon soy sauce or tamari (for gluten-free option)
10 - 1 teaspoon rice vinegar
11 - 1 teaspoon toasted sesame oil

→ Lime Ranch Dip

12 - 120 millilitres sour cream
13 - 60 millilitres mayonnaise
14 - Juice and zest of 1 lime
15 - 1 tablespoon chopped fresh chives
16 - 1 tablespoon chopped fresh dill
17 - 0.5 teaspoon garlic powder
18 - 0.5 teaspoon onion powder
19 - Salt and black pepper, to taste

# How to Make It:

01 - Preheat the oven to 220°C. Line a baking sheet with parchment paper to prevent sticking.
02 - Remove husks and trim ends from corn. Stand each cob upright and carefully slice lengthwise into quarters to form rib shapes.
03 - In a large mixing bowl, toss corn ribs with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated.
04 - Place the corn ribs cut side up in a single layer on the prepared baking sheet. Roast for 15 minutes.
05 - Flip each rib and roast for an additional 7 to 10 minutes until the edges curl and become golden.
06 - While corn roasts, whisk together maple syrup, gochujang, soy sauce or tamari, rice vinegar, and toasted sesame oil in a small bowl.
07 - Remove corn from the oven and brush thoroughly with maple-gochujang glaze. Return to the oven for 2 to 3 minutes to caramelize.
08 - In a bowl, combine sour cream, mayonnaise, lime juice and zest, chives, dill, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
09 - Arrange hot glazed corn ribs on a serving platter and present with lime ranch dip on the side. Serve immediately for best flavor and texture.

# Additional Tips::

01 -
  • Ready in under an hour with minimal prep
  • Uses everyday picks from your pantry
  • Vegetarian and naturally gluten free
  • A vibrant fusion of American and Korean flavors
02 -
  • Naturally gluten free and vegetarian
  • Easily adapts to dairy free with yogurt based dip
  • Components can be prepped ahead for parties
03 -
  • Cutting the raw corn cobs lengthwise takes patience and a sharp knife so steady the cob firmly and work slowly
  • Do not skip flipping the ribs halfway through roasting for even curl and golden edges
  • Let the glaze cook for those last few minutes so the sugars caramelize onto the corn for extra texture and flavor

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