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Gochujang Corn RibsGochujang Corn Ribs

Gochujang Corn Ribs

It’s corn on the cob made ribs style — in the air fryer! The coolest and most delicious part about this recipe is the way the corn opens up as it cooks, letting flavor seep into the kernels in a way the traditional cob style just doesn’t allow, resulting in a ton of delicious buttery flavor in every bite.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Gochujang Corn Ribs
Gochujang Corn Ribs
000
Ingredients
4 trimmed sweet corn ears
¼ cup unsalted butter
2 tablespoons gochujang chili sauce
1 teaspoon onion powder
freshly chopped cilantro, for garnish
fresh lime wedges, for serving
Directions
  1. Heat an air fryer to 400 F.
  2. Place a damp paper towel on your work surface and place a cutting board on top to hold it securely in place. Using a sharp knife, remove the ends of the corn. Stand each cob up on one end and, carefully and forcefully, slice them lengthwise into quarters.
  3. In a small microwave safe bowl, combine butter, gochujang, and onion powder. Cover and microwave on high for 1 to 2 minutes or until the butter is melted. Stir to combine.
  4. In a large bowl, combine the corn ribs and melted butter. Toss to coat.
  5. Air fry the corn in a single layer for 12 to 15 minutes, or until slightly charred and curled, flipping halfway through.
  6. Garnish with freshly chopped cilantro and serve with lime wedges.
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Prep Time
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Cook Time
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Servings

Directions

  1. Heat an air fryer to 400 F.
  2. Place a damp paper towel on your work surface and place a cutting board on top to hold it securely in place. Using a sharp knife, remove the ends of the corn. Stand each cob up on one end and, carefully and forcefully, slice them lengthwise into quarters.
  3. In a small microwave safe bowl, combine butter, gochujang, and onion powder. Cover and microwave on high for 1 to 2 minutes or until the butter is melted. Stir to combine.
  4. In a large bowl, combine the corn ribs and melted butter. Toss to coat.
  5. Air fry the corn in a single layer for 12 to 15 minutes, or until slightly charred and curled, flipping halfway through.
  6. Garnish with freshly chopped cilantro and serve with lime wedges.