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A close up shot of a white plate, lined with parchment paper, and stacked with a pile of charred corn ribs with a side of aioli.

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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine American, Asian, Healthy
Servings 16 Pieces

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.
    A cutting board with a shucked corn cob, its end cut, and its core sliced lengthwise into four equal pieces.

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.

Notes

* Cutting corn to “ribs” can be tricky, bc they tend to snap and break which can increase the risk of cutting yourself. 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. Finally, quarter the remaining piece.
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