Miso Butter Corn Ribs
shared by Nibblore Kitchen
These air-fried corn ribs curl at the edges while staying juicy, with lightly charred kernels that catch a glossy miso-butter glaze. Savory, sweet, and gently spicy, they make a photogenic snack or side dish. Briefly microwaving the corn makes the cobs safer and easier to cut. • Choose short, thick corn cobs with plump kernels; very long cobs are harder to split safely and may not fit in the air-fryer basket. • Use a stable cutting board with a damp towel underneath it, and never hold the cob horizontally while cutting through its core. • Do not add the miso glaze at the beginning because its sugars can scorch before the corn browns. • Cook in batches rather than crowding the basket so hot air can reach the cut sides. • Replace white miso with yellow miso for a stronger, saltier glaze; reduce the amount to 1 tablespoon. • Use maple syrup instead of honey for a similar glossy sweetness. • Replace crushed red pepper flakes with shichimi togarashi for citrusy heat. • If you do not have an air fryer, roast the oiled ribs on a rimmed sheet pan at 230°C/450°F for 16 to 20 minutes, turning halfway, then glaze and roast for 3 more minutes. Refrigerate cooled corn ribs in an airtight container for up to 3 days. Reheat in a single layer in the air fryer at 180°C/350°F for 4 to 6 minutes. Freezing is not recommended because the kernels become watery and the glaze can separate.
- Total time
- 33 min
- Servings
- 4
- Difficulty
- Intermediate
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Save recipeIngredients
- 4corn cobs, husks and silk removed
- 1 tbspneutral oil
- ¼ tspfine salt
- 3 tbspunsalted butter, softened
- 1 ½ tbspwhite miso
- 2 tsphoney
- 1 tsprice vinegar
- ¼ tspcrushed red pepper flakes
- 2scallions, thinly sliced
- 1 tsptoasted sesame seeds
Instructions
- 1Place the corn cobs on a microwave-safe plate and microwave on high for 3 minutes, turning them halfway through. Let them stand until cool enough to handle, about 5 minutes; this softens the cores for safer cutting.
- 2Working with one cob at a time, trim off the pointed tip and stand the cob upright on its flat stem end on a stable cutting board. Using a large, sharp chef’s knife, cut straight down through the center. Place each half cut-side down and cut lengthwise again to make 4 long ribs per cob, for 16 ribs total. Keep both hands above the knife blade and rock the knife gently rather than forcing it.
- 3Preheat the air fryer to 200°C/400°F for 3 minutes. Toss the corn ribs with the neutral oil and salt, rubbing the oil over the kernels.
- 4Arrange the ribs in a single layer in the air-fryer basket, cooking in two batches if necessary. Air-fry at 200°C/400°F for 10 to 12 minutes, turning after 6 minutes, until the kernels are browned in spots and the ribs have begun to curl.
- 5While the corn cooks, stir the softened butter, white miso, honey, rice vinegar, and red pepper flakes in a large heatproof bowl until smooth.
- 6Transfer the hot corn ribs directly to the bowl and toss carefully until evenly coated. Return them to the air fryer in a single layer and cook at 190°C/375°F for 2 to 3 minutes, watching closely, until the glaze bubbles and looks lacquered but does not burn.
- 7Arrange the corn ribs on a platter. Spoon over any glaze left in the bowl, then scatter with the scallions and toasted sesame seeds. Serve hot.