Miso Butter Corn Ribs
A trending American-Japanese vegan snack turned meal, quartered corn ribs roasted until they curl and caramelise then brushed with a white miso and brown butter glaze that makes the sweet and savoury tension impossible to resist.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Quarter 4 large corn cobs lengthways into ribs. Toss with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Mince 1 garlic clove. Slice 2 scallions thinly and 1 red chilli. Measure 60g butter, 3 tbsp white miso, 2 tbsp honey, and 2 tsp sesame seeds.
Roast
Preheat oven to 220°C. Line two trays with baking paper, arrange corn ribs cut-side up in a single layer on each tray. Roast 20–22 minutes until edges caramelise and ribs curl.
Glaze 1
While corn roasts, melt 60g butter in a small saucepan over medium heat, swirling 2–3 minutes until golden and nutty. Whisk in miso paste, honey, and garlic until smooth.
Glaze 2
Remove corn from oven. Brush miso butter generously over hot ribs. Return to oven 3–4 minutes until glaze is sticky and lacquered.
Plate
Transfer corn ribs to a serving plate. Scatter scallions, sesame seeds, and chilli over the top. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.