Teriyaki butter corn ribs are perfect for the summer season! Juicy corn kernels burst in your mouth with sweet savory flavor, making you reach for one after another. Enjoy as an appetizer or a side dish for your next BBQ party.
These bite-size pieces of corn ribs are loaded with teriyaki flavor that everyone goes crazy for. They are super easy to make with simple ingredients, making your in-season corn shine like a star!
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What are Corn Ribs?
Corn ribs are essentially strips of corn on the cob, seasoned and often baked or grilled. Corn ribs are so versatile as you can play around with the spices and flavors.
In this version, I have added a little twist to make this Japanese style with sticky-sweet teriyaki sauce. They are cut in smaller pieces which makes them easier to share and nibble on!
Isn’t It Hard to Cut Corn?
In this recipe, you will be cooking the corn first. This softens the core nicely, allowing you to cut into smaller ribs easily and safely. See the next section ‘How to Cut Corn’ for the actual process.
How to Cut Corn
Since the corn is pre-cooked, it will be a breeze to cut into it! Here are the simple steps.
1. Trim the base end - Cut the base off the corn. This will make a nice flat surface to let them stand on the cutting board later.
2. Cut into three lengthwise- Lay the corn flat on the cutting board and split into three.
3. Cut each piece into quarters - Stand each of them upright, then cut into half. Place a halved corn with the cut face down and cut in half again.
Ingredients for This Recipe
- Corn with husk
- Tamari
- Sake
- Mirin (sweet cooking sake) - If you are sensitive, make sure to select the one without gluten ingredients. Wheat is often used in more reasonable brands.
- Sugar - any type works, I usually use monkfruit sugar
- Cornstarch
- Vegan butter - I like miyoko’s brand
How to Make Teriyaki Butter Corn Ribs
1. Remove the corn husk except for the last layer. Place them on a plate and microwave on medium for 5 minutes. Let cool. Stovetop option: Fully remove the husk and cook the corn for about 5 minutes in boiling water.
2. While cooling the corn, make the teriyaki sauce mix.
3. Cut the corn into three lengthwise, then into four - see ‘How to Cut Corn’ section. Sprinkle cornstarch over the corn and toss to coat.
4. Heat up the butter in a pan, cook the corn until the surface browns. Pour over the sauce mix and cook for another minute.
Optional: garnish with scallions.
*See below recipe card for detailed instructions.
Can I Use Corn Without a Husk?
Yes! If your corn does not have a husk, place them on a plate with 1 tablespoon of water and cover loosely with microwave-safe cling wrap. Then heat them up the same way. This will create a steaming effect even without a husk.
Storing Direction
Teriyaki butter corn ribs can be kept in the fridge for up to 4 days in an airtight container.
Recipe
Teriyaki Butter Corn Ribs
Ingredients
- 2 ears corn with husk
- 2 tablespoons tamari
- 2 tablespoons sake or dry white wine
- 1 tablespoon mirin Japanese sweet cooking wine
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegan butter I like Miyoko's brand
Instructions
- Remove the corn husk except for the last layer. Place them on a plate and microwave on medium for 5 minutes. Let cool*. Stovetop option: Remove the husk completely and cook the corn for about 5 minutes in boiling water.
- While cooling the corn, combine the tamari, mirin, sake, sugar together in a small bowl. Set aside.
- Cut the corn into three lengthwise, then into four (see ‘How to Cut Corn’ section for details). Sprinkle cornstarch over the corn and toss to coat.
- Heat up the butter in a pan, cook the corn until the surface browns. Pour over the sauce mix and cook for another minute, tossing gently.
- Optional: garnish with scallions.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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