Japanese-inspired
Charred Miso Butter Corn Ribs
Corn ribs roast until curled and lightly charred, then get tossed with miso butter, lime, scallions, and sesame.
Corn ribs are mostly about texture and surface area.
Cutting each cob into quarters exposes more kernels to heat, so the edges char and curl while the centers stay juicy.
Miso butter makes the side feel more intentional than plain buttered corn.
White miso adds salt and depth, lime keeps the glaze sharp, and scallions give the sweet corn a fresh finish.
The safest move is to use a steady cutting board and a sharp chef's knife.
If quartering cobs feels awkward, halve them lengthwise instead; the recipe still works.
For another recipe in this seed collection, try Miso Butter Salmon Rice Bowls or Garlic Ginger Scallion Rice.
Directions
- Heat the oven to 425 F and line a sheet pan with parchment.
- Cut each corn cob carefully into quarters lengthwise, then toss with neutral oil and salt.
- Roast cut-side down for 14 to 18 minutes, until the corn curls and chars in spots.
- Stir the butter, miso, honey, and lime juice together in a large bowl.
- Add the hot corn ribs and toss until glossy.
- Finish with scallions and sesame seeds before serving.
Nutrition
Nutrition Information
Estimated per serving: 210 calories, 5 g protein, 28 g carbohydrates, 11 g fat.
Variations
Recipe Variations
- Add chili crisp to the miso butter.
- Use lemon instead of lime.
- Grill the corn ribs over medium-high heat instead of roasting.
Notes
- Use fresh, sturdy corn; older cobs are harder to cut cleanly.
- If quartering is difficult, cut the cobs into halves lengthwise.
- The miso butter is salty, so season the corn lightly before roasting.
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