Air fryer corn ribs are probably not the first thing people think of during the summer, since a lot of us have grills and outdoor cooking on the brain, but there Japanese Street Corn Ribs are juicy, buttery, and irresistibly crispy thanks to the magical air fryer! These charred soy sauce corn ribs are so good, you couldn’t possibly guess they’re done in the air fryer!
Picture this: tender sweet corn ribs, grilled to perfection, slathered with a luscious blend of Japanese soy sauce and butter. With each juicy bite, you’ll experience the smoky flavor from the caramelized soy sauce, followed by a burst of umami from the butter. It’s a delightful twist on the classic street corn, and is more manageable to hold and eat than a whole cob!
Corn Ribs
Of all the food trends this summer I’ve seen on social media, corn ribs have got to be one of my favorites!
Fresh summer corn, in rib form! The name corn ribs comes from its rib-like shape, which is achieved by cutting the corn into spears.
Corn Rib Flavors
There are so many different flavors – like elote inspired corn ribs that have cotija cheese, lime juice, chili powder and fresh cilantro. I’ve also been seeing hot honey butter corn ribs which involve copious amounts of hot sauce, something I would never pass up.
Cooking corn in the air fryer is even better, since we live in a dense urban area and don’t have the space for an outdoor grill! The best part about this recipe? It’s only has 3 main ingredients! You only need corn, butter, and soy sauce!
It’s such a simple recipe and I cannot tell you how delicious butter and soy sauce together is. It’s a common flavor combo in Japan and is used on everything from pasta, French fries, and rice. Japanese street corn (yaki tomorokoshi) depends on the vendor; some use butter, others use mirin, and some only use soy sauce.
Regardless, all varieties of Japanese street corn involve soy sauce and corn! That distinct smokiness comes from the soy sauce, which is basted onto a whole corn cob and charred over a charcoal grill.
In the states, we butter our corn. And I think no one would disagree that butter and corn were made for each other! So, in classic Kitchen Division style, we combined the two worlds together to make Japanese Street Corn Ribs, and it’s nothing short of lip smacking.
How to keep corn from drying out in the air fryer
There’s a very simple trick to keeping corn juicy and succulent in the air fryer : add a small layer of water to the bottom of the basket before air frying.
Most air fryers come with a grill rack that can be placed inside the main basket. My trick to keep corn (and other vegetables like broccoli and carrots) from turning into a dehydrated mess is to “steam-roast” the vegetables until they come out tender but with those delicious charred bits on the outside!
To do this, simply add a small amount of water (no more than 1 cup) into the bottom of the main basket and then place the grilling rack on top. Make sure the water level is not so high that it is submerging the grilling rack, otherwise you will boil your corn instead of grill it!
Place the corn ribs on the grilling rack (no need to oil the rack since the corn is buttered up) and air fry for 15 minutes at 350F until tender and slightly golden on the outside! I find that this is the perfect way to ensure tender but “grilled” corn every time!
How to cut corn ribs
Essentially, you need to make 3 cuts in order to get corn ribs.
First Cut: Cut the ear of corn in half widthwise, so that you have two cylinders of corn.
Second Cut: Cut a cylinder of corn in half lengthwise, so you are left with two half-moon shaped pieces.
Third Cut: Cut the half-moon shaped piece in half lengthwise, to the get the spears of corn aka corn “ribs”
Tips For Safely Cutting Corn Ribs
Tip 1: Use a very sharp knife to cut the corn. Ironically, using a sharp knife is safer than using a dull one. The reason being that sharp knives can grip food better and there is less chance of the knife slipping and potentially cutting you! Since you’re cutting through the hard cob (unless you are using very young corn) always sharpen your knife before making the cuts.
Tip 2: Use a dishtowel. Sometimes even with the sharpest knife, the cob will still need some force pushed down on it to cut in half. Pushing down on the knife can be a little uncomfortable, so using a folded dish towel to pad the top of the knife while you push down helps a lot!
Tip 3. Always go slow and take your time. It’s not worth injuring yourself over corn! If you feel like your knife position feels off, or the corn feels like it might slip, always pause and think about how you’re cutting the corn. Make sure you are cutting your riblets on a steady surface. Go slow and wiggle your knife carefully back and forth to “feel” your way through the corn, almost like a rocking motion.
Notoriously hard foods like corn, melon, root vegetables and spaghetti squash can resist cutting and then all of the sudden release on you, so it’s always best practice to take your time cutting these foods, no matter how skilled of a cook you are!
How do I cook corn ribs in the air fryer?
The cooking time may depend on your air fryer brand or the size of the corn, but I generally find that 15 minutes at 350F is the perfect amount of time for juicy, tender corn that is slightly crispy on the outside. I love that signature snap that you get when you bite into cooked corn, so having a crispy outside and juicy inside is everything!
Be sure to familiarize yourself with your air fryer and check the settings. For the best results, I use “air fry” on mine and it works perfectly every time.
Can you freeze corn ribs?
Yes!! This was a recent discovery- you can prep all that fresh summer corn that’s in season, butter it up, and pop the raw riblets into a freezer bag so they are ready for whenever you’re in the mood for corn ribs!
If you want corn ribs in December, all you have to do is pop the ribs (still frozen) into the air fryer and fry for the same amount of time.
Make the basting sauce when you cook the ribs, so you can brush all that amber goodness onto your corn. I find that freezing the sauce isn’t really practical, since you need the butter melted in order to baste the corn.
What kind of corn can I use for corn ribs?
Really any kind of fresh corn will work! I find that the best is sweet yellow corn, but it seems like white corn is more accessible and is still very delicious! I would avoid using frozen corn in bags because you won’t get that rib-like shape, but you could make a butter-soy sauce corn skillet which would be just as tasty!
Whatever corn you choose to use, just make sure to husk it and remove the silk that gets stuck between kernels. If you can’t get it all that’s ok, it normally breaks off during the cooking process anyway.
Japanese Street Corn Ribs Recipe
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Japanese Street Corn Ribs
Ingredients
- 4 ears fresh corn, husked and silk removed
- 4 tbsp butter
- 2 tbsp soy sauce
- shichimi togarashi, for topping (optional)
Instructions
- On a flat surface or sturdy cutting board, use a large sharp knife to cut the corn cobs in half, so you have two cylinders.
- Hold the corn halves upright with one flat side facing down, and carefully cut the corn in half again, so that you have two half-moon shaped cobs.
- Lay the half moon cobs flat end down on the surface, and cut the corn in half lengthwise one more time to get spears of corn. These are the corn riblets.
- Add the corn riblets and 2 tablespoons of melted butter into a large bowl and toss together until the butter evenly coats each spear.
- Pour 1/2 – 1 cup of water into the air fryer basket and then arrange the air frying rack on top. Be sure the water does not touch the rack.
- Arrange the pieces of corn in a single layer in the air fryer basket and air fry for 12 minutes, checking once to flip the corn for even cooking.
- While the corn is cooking, make the basting sauce. Whisk together the soy sauce and remaining melted butter until creamy but runny.
- Once the corn is golden brown, open the air fryer and brush the corn with the soy-butter sauce.
- Air fry for another 2-3 minutes until the edges start to char and the corn smells fragrant – like toasted soy sauce.
- Remove from the air fryer and plate. Serve with remaining soy-butter sauce as a dipping sauce and shichimi togarashi.