Corn Ribs
Sweet and savory perfectly charred corn ribs, brushed with melted butter and sprinkled with a touch of sugar and Japanese corn soup powder. Corn is a food that is so universal, almost like rice or bread. For me, corn has always been a big feature in Asian cuisine. One of the best ways that I have had corn was in a dessert, a Malaysian shaved ice dessert called ais kacang. My family ordered one for my sister and I to share in one of our favorite Malaysian restaurants in Flushing, Queens. The kernels of canned corn was served as a topping bringing a natural sweetness and an intense corn flavor that were so good. I also often had corn in my dad’s Chinese corn soup, where he used a blend of canned creamed corn and whole kernel corn. These memories inspired me to create this corn ribs recipe, bringing together the sweet and savory flavors that I love into an easy dish.
What are corn ribs?
Corn ribs get their name from the way they’re cut. To make them, you cut a corn on the cob vertically into four long segments. They start off straight, but when you cook them in the oven or on the grill, they curl a bit and look like a pork rib! I think the rib shape makes corn more fun to eat because of that finger-food appeal. You can pick it up with your fingers. It also makes the kernels easier to eat, leaving a cleaner cob, and reduces the chance of getting corn stuck in between your teeth.
Why This Recipe Works
My corn rib recipe works because it transforms a simple ingredient into a fun and tasty dish while ensuring safety and even cooking. The cutting technique and makeshift foil racks make this possible. This method is also a very efficient way to cook corn without a grill, which can be bothersome to set up and difficult to control due to the temperature.
- Safe Cutting Technique: Cutting corn into “ribs” can be tricky because they tend to snap and break, which can increase the risk of cutting yourself. To prevent this, the safest method is to first slice off the ends of the corn to create a flat surface. Then, using a knife and a rocking motion, cut the corn into halves almost all the way through. Rotate the cob 45° and cut it in half again. Finally, quarter the remaining piece. This method reduces the risk of injury and ensures even pieces.
- Even Charring with Makeshift Foil Racks: To ensure the corn ribs cook evenly and achieve a perfect char, I use makeshift foil racks. These racks prop the corn ribs in position, keeping them in place and allowing heat to circulate evenly around each piece. This results in a nicely charred exterior and a tender, flavorful interior.
For more appetizers, check out my Turnip Cake (Luobo Gao), Crab Rangoon, and Chicken Dumplings recipes!
Ingredients
What kind of corn do I need?
I prefer using prepackaged sweet corn, which typically comes in packs of four. I choose this type because it’s already shucked, saving you time. It also makes the cooking a lot more efficient because and the cobs tend to be uniformly sized in terms of length and thickness. If you don’t have access to prepackaged corn, you can buy whole corn on the cob. Be sure to select cobs that are similar in thickness and length for uniform cooking.
Produce tends to spoil faster in warmer seasons like summer. When buying corn, follow these tips to ensure you select the freshest ears. Look for husks that are bright green and tightly wrapped around the corn. Avoid husks that are yellowing, dried out, or have brown spots. The kernels should feel firm and plump. Avoid ears with mushy or indented kernels, which can indicate spoilage or dryness. Any sticky white substance on the package or husk can be a sign of spoilage especially if it smells sour. Corn should be dry and its husk should have the smell of fresh grass.
What kind of seasoning do I need?
Corn ribs are extremely versatile so you’re free to use your favorite spice rub. If you don’t have one, you can season it with spices and seasonings like smoked paprika, cayenne, garlic powder, onion powder, and salt. Instead of tossing the corn ribs in the spice rub, I recommend sprinkling the spice rub onto the corn kernels. Make sure your hands are dry to prevent the rub from sticking to your fingers.
What is Japanese corn soup powder?
Instant Japanese corn soup powder is a unique ingredient that you might not be familiar with, but it holds nostalgic memories for me. Growing up, my grandmother would enhance her homemade corn soup by adding this flavorful powder. These boxes can be found in the pantry aisle of a Japanese grocery store. Each packet contains freeze-dried corn kernels which rehydrate when it is made into a soup; these can be removed when used as a seasoning. The soup itself consists of corn flavor and a dairy component like freeze-fried milk or cream for richness. Depending on the brand that you’re using, the salt and sugar levels may vary slightly so be sure to give it a taste so that you know what you’re working with and adjust as needed.
How do you cut corn ribs?
Cutting corn into “ribs” can be tricky. The original method of cutting corn ribs involves cutting the cob in half, then into quarters. I find that once they’re halved, the cores are thinner increasing the chance of it snapping and breaking from the pressure of the knife. The snapping increasing the risk of cutting yourself.
From my testing, I found that the safest method is to first slice off the ends of the corn to create a flat surface. Then, use a knife and a rocking motion to cut the corn into halves almost all the way through. Rotate the cob 45° and cut it in half again. Finally, quarter the remaining pieces. Cutting corn into smaller sizes takes patience. When cutting any produce, always start by finding a flat surface for the produce to rest on the cutting board. This keeps the vegetable in place, prevents wobbling, and reduces the risk of the knife slipping.
How do you cook corn ribs?
Corn ribs can be cooked using either a grill or an oven. If you’re not comfortable with grilling, I recommend the oven method. It’s faster and provides better control over the cooking process. Cooking corn ribs in the oven is straightforward.
- Prepare the Baking Sheet:
- Preheat the oven to the broil setting on high.
- Line a baking sheet with foil.
- Roll up two additional sheets of foil and place them horizontally at opposite ends on the baking sheet to create makeshift racks.
- Prep the Corn Ribs:
- Gently place the corn ribs, core side down, onto the foil-lined baking sheet.
- Season and Oil:
- Spray a light coating of oil over the corn ribs.
- Sprinkle your desired spice rub evenly over the corn.
- Broil:
- Once the oven is hot, add the baking tray in on the center rack. Avoid using the top rack which will cause the corn to burn before it has a chance to cook.
- Broil the corn ribs for 8-10 minutes or until they are charred to your liking.
Corn Ribs
Equipment
- Oven
- Baking tray
- Foil
- Cutting Board Ensure that the cutting board is stable. If it moves on the counter, place a moist paper towel underneath it.
- Chef's knife
- Brush
- Oven mitts
Ingredients
Corn
- 4 ears of sweet corn shucked
- 1 tbsp neutral oil
- 1 tbsp of your fave spice rub
Topping
- 2 tbsp unsalted butter melted
- 1 tsp sugar optional
- 1 packet of Japanese corn soup powder optional
Instructions
Prep
- Preheat the oven to broil on high heat and prep the center rack.
- Place one cob horizontally on a cutting board. Ensure that the cutting board is stable. If it moves on the counter, place a moist paper towel underneath it.
- Using the back of a knife, rock it back and forth like a seesaw to remove the ends, creating flat surfaces for the corn to stand on and to cut.
- Stand the corn vertically with the thickest part flat side down.
- Carefully position the knife in the center, ensuring your fingers are out of the way. The cob should be stable and not wobble. Using a seesaw motion, cut the corn in half 80% through, remove the knife, rotate it 45°, and cut into quarters.
Bake
- Line a baking sheet with foil. Roll up 2 additional sheets of foil and place them horizontally at opposite ends on the baking sheet as makeshift racks.
- Gently place the corn ribs, core side down, onto the foil.
- Spray on a light coating of oil and sprinkle on an even layer of spice rub.
- Once the oven is hot, broil for 8-10 mins until the corn is charred to your liking.
Season
- Carefully remove the tray from the oven with oven mitts and turn the oven off. Line the cooked corn up in a row with tongs.
- Brush on a thin layer of melted butter. Sprinkle a little sugar and Japanese corn soup powder (optional). Serve hot with aioli for extra flavor.
