Teriyaki Butter Corn Ribs
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.
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
*Step 1: If in a rush, rinse the corn under running water for a minute or so to cool down rapidly.
*This recipe can be doubled.
Nutrition
Serving: 1Calories: 148kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 582mgPotassium: 151mgFiber: 2gSugar: 7gVitamin A: 155IUVitamin C: 3mgCalcium: 4mgIron: 1mg
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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