Corn ribs are a viral veggie trend that’s an antidote to any plant-eaters’ BBQ FOMO. For the unfamiliar, corn ribs are not a direct substitute for meat, but rather a method for cooking ears into a satisfying curved analog. They are so fun to eat that even carnivores can’t really complain. Their exact origin is a bit of a mystery, but restaurants like Momofuku Ssam Bar have been serving corn ribs since 2017. With a little patience and a sharp knife, you can make them yourself at home and flavor them however you like. Shall we?
So what exactly is a corn rib? Essentially it’s a way of slicing kernels so a sliver of the cob is still attached. This allows you to pick it up in smaller portions and gnaw off the kernels kinda how you’d eat a rib. Instead of bone, you’re left with a thin strip of cob at the end. As the ribs cook, they curl up and become the perfect shape for dunking in sauce. All you need is some corn, a sharp knife, and a steady surface. (We also suggest sliding a damp kitchen towel under your cutting board to keep it from scooting around the counter.) Corn ribs can be fried, grilled, roasted, or air-fried, but the latter two methods are the least fussy and yield supremely crispy results.
In-season corn is perfect on its own (it has the juice!), but when it comes to ribs, just like with meaty versions, nobody likes a naked one. To make our corny ribs sing, we’re calling in an old friend from the pantry to up the meatiness of these humble grains. Remember Marmite? That secret umami agent amps up our spiced honey butter, which we slather over the hot kernels when they exit the oven. We suggest you double the recipe: Trust us, you’ll want extras for schmearing on toast, biscuits, or cornbread.
Corn Ribs with Marmite Honey Butter
Yield: 4 servings
Ingredients:
- 4 ears of corn, husked, ends trimmed
- ¼ cup canola oil
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 4 ounces unsalted plant butter, softened
- 1 tablespoon honey (or maple syrup)
- 2 teaspoons Marmite
- 1 teaspoon apple cider vinegar
- ½ teaspoon smoked paprika
Procedure:
- Preheat the oven to 450 degrees F.
- Pat the corn cobs dry. Using a sharp chef’s knife, cut each ear in half at its middle; you’ll have two stumpy cylinders. Stand each half upright on the cutting board, and slice them vertically into quarters. Go slowly and use a gentle rocking motion with your knife to slice downward. You’ll have 8 wedges per ear.
- Transfer corn to a baking sheet. Drizzle with canola oil and sprinkle all over with ½ teaspoon salt and ¼ teaspoon pepper, tossing to coat. Spread evenly on the sheet, cut sides up.
- Roast for 10 minutes, then flip and cook until kernels start to blister and separate, about 10 minutes more. Move corn to the top rack and broil for 1 minute. Remove from the oven and let cool slightly.
- Meanwhile, mix together plant butter, honey, Marmite, apple cider vinegar, smoked paprika, and remaining ¼ teaspoon salt. Brush over corn ribs before serving.
Notes and Substitutions:
- If using an air fryer, heat it to 425 degrees F and cook the ribs for 15 minutes, turning halfway.
