Lunch
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.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
285Calories
9gProtein
16gFat
28gCarbs
8gSugar
4gFiber
680mgSodium
31mgChol
0gSat Fat
Goes well with
Iced Barley Tea
local
Yuzu Highball
international
Vegetarian
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Quarter 2 large corn cobs lengthways into ribs. Toss with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.5 tsp salt, 0.25 tsp black pepper. Mince 0.5 garlic clove. Slice 1 spring onion thinly and 0.5 red chilli. Measure 30g butter, 1.5 tbsp white miso, 1 tbsp honey, 1 tsp sesame seeds.
2
Roast
Preheat oven to 220°C. Line a tray with baking paper, arrange corn ribs cut-side up in a single layer. Roast 20–22 minutes until edges caramelise and ribs curl.
3
Glaze 1
While corn roasts, melt 30g 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.
4
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.
5
Plate
Transfer corn ribs to a plate. Scatter spring onions, sesame seeds, and chilli over the top. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large corn on the cob
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp fine sea salt
- 1/2 tsp1/2 tsp black pepper
- 60g60g unsalted butter
- 3 tbsp3 tbsp white miso paste
- 2 tbsp2 tbsp honey
- 1 clove1 clove garlic
- 22 spring onion
- 2 tsp2 tsp toasted sesame seeds
- 11 small fresh red chilli
- 22 lime
