dinner · vegetarian · vegan · dairy-free
Crisp corn ribs with miso and lime
Corn cobs split into curled, browned ribs, roasted until the kernels caramelize and brushed with a salty-sour white miso and lime glaze.
- Time
- 30min
- Steps
- 5
Ingredients
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Allergens
Contains soy.
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Shopping list
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Equipment
You'll need: Oven.
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Method
-
1
Heat the oven to 220°C (425°F). Husk the corn and cut each cob in half crosswise. Stand each half on its flat end on a nonslip board and cut it lengthwise into quarters with a sharp knife. If a cob will not split, leave it in halves and roast as shorter pieces.
-
2
Brush the pieces with the neutral oil and sprinkle with fine salt. Lay them kernel-side up on a rimmed pan.
-
3
Roast for 18–22 minutes, until the kernels are browned in spots and the ribs have curled.
-
4
Whisk the white miso and lime juice with a teaspoon of warm water until it can be brushed on.
-
5
Brush the glaze over the hot corn. Eat the kernels and leave the woody cob.
