Maple Hot Corn Ribs (Print Version)
Sweet, spicy corn ribs glazed with maple-gochujang, served with tangy lime ranch for a vibrant, bold bite.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For an extra smoky flavor, broil the glazed corn ribs for 1 to 2 minutes after glazing.
02 -
Add crushed chili flakes to the glaze for additional heat.
03 -
Greek yogurt can replace sour cream in the dip for a lighter and tangier alternative.
04 -
These corn ribs make a vibrant party appetizer or a unique side for barbecues.