Japanese Street Corn Ribs
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!
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.
Tried this recipe?Let us know how it was!