If youre looking for a fun side dish, these corn ribs are an excellent choice.
The hoisin glaze coats the ribs for a sweet, salty and tangy bite that you wont soon forget.
Smoked paprika mimics the flavor of the grill, but you’re free to use regular.
Photographer: Hannah Hufham, Food Stylist: Melissa Gray, Prop Stylist: Abby Armstrong
Line a large rimmed baking sheet with foil.
Using a sharp knife, trim off both ends of each corn ear to expose cob.
Arrange in an even layer, positioning with corn kernels up.
Roast, turning once, until the corn kernels are tender, 20 to 25 minutes.
Simmer, stirring occasionally, until thickened, about 3 minutes.
Remove from heat and set aside uncovered at room temperature.
Without removing the corn from the oven, increase heat to broil.
Broil until the kernels are partially charred, 3 to 5 minutes.
Immediately transfer the corn ribs to a large bowl and add the sauce; toss until evenly coated.
Garnish with cilantro and serve with lime wedges, if desired.
Refrigerate sauce (Step 4) in an airtight container for up to 5 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
Photographer: Hannah Hufham, Food Stylist: Melissa Gray, Prop Stylist: Abby Armstrong
(-) Information is not currently available for this nutrient.
Photographer: Hannah Hufham, Food Stylist: Melissa Gray, Prop Stylist: Abby Armstrong
Photographer: Hannah Hufham, Food Stylist: Melissa Gray, Prop Stylist: Abby Armstrong
