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Front page › Korean › Sweet Corn Ribs

Sweet Corn Ribs

HB-16899 · Hand-built original · Korean

Super-sweet corn is cut into rib-style wedges, coated in a garlic mayonnaise-butter sauce, and roasted until the edges char slightly. Paprika, Parmesan, and parsley finish them like barbecue ribs.

KoreanSnack30 minServes 247 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal

Main ingredient: corn

Pairs well with: grilled meat, coleslaw, pickles, steamed rice

Servings:2quantities adjust to match

Ingredients

  • 3 ears super-sweet corn
  • 3 tablespoons water
  • 2 tablespoons Parmesan cheese powder
  • 1 tablespoon paprika powder
  • parsley powder, a little
  • Mayonnaise sauce: 3 tablespoons mayonnaise
  • Mayonnaise sauce: 1/2 tablespoon sugar
  • Mayonnaise sauce: 1 teaspoon minced garlic
  • Mayonnaise sauce: 3/4 oz butter
  • Mayonnaise sauce: 1 teaspoon paprika powder

Method

  1. Microwave the corn cobs with the water for about 3 minutes, just enough to soften them for cutting.
  2. Cut each cob in half crosswise, then cut each half lengthwise into 4 wedges so they resemble ribs.
  3. Soften the butter and mix it with the mayonnaise, sugar, minced garlic, and the sauce paprika into a mayonnaise sauce.
  4. Spread the sauce evenly over the cut surfaces of every corn wedge.
  5. Roast the wedges in an oven or air fryer at 392°F for 15 minutes, giving them 5 minutes more if they need color.
  6. Plate the corn ribs and dust them with the remaining paprika powder, the Parmesan, and the parsley.

Total: 30 min

Nutrition (per serving, where published)

47 kcalCalories
2.9 gProtein
4.8 gCarbs
2.7 gFat
1.1 gSaturates
2.6 gFibre
0.8 gSugars
115 mgSodium
6 mgCholesterol
180 mgPotassium
73 mgCalcium
1.6 mgIron
1 servingServing

Estimated from USDA FoodData Central ingredient data

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