Korean-Style Corn Ribs

Photography, © Foodivine studio

On or off the cob, corn adds crunchy texture and delicious sweet flavour to tons of quick
and easy meals and snacks.

  • Prep time 10 minutes
  • Total time 40 minutes
  • Portion size 4 servings



Preheat oven to 400°F. Line baking sheet with parchment paper.

Using large, sharp knife, carefully quarter corncobs lengthwise. Place wedges in single layer on prepared baking sheet and bake until corn begins to brown, about 20 minutes.

Meanwhile, in small bowl, combine sugar, maple syrup, rice vinegar, gochujang, ketchup, soy sauce and garlic. Brush corn with mixture and continue cooking until golden brown and crispy, 5 to 8 minutes. Sprinkle with green onion and sesame seeds.

Test kitchen tip

To carefully quarter corncobs, hold upright on cut­ting board with pointed end upward. Insert blade of knife into tip of corncob, then gently lower knife using both hands. Place
half corncob flat on cutting board, cut side down, then cut in half lengthwise.

Nutritional facts PER SERVING

  • Calories 165
  • Total fat 1 g
  • Saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 385 mg
  • Total carbohydrate 35 g
  • Fibre 2 g
  • Sugars 20 g
  • Protein 4 g
  • Iron 0.7 mg
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Vegetarian Recipes

Korean-Style Corn Ribs