Korean corn ‘ribs’
One for the non meat eaters. These fibre-rich sweetcorn ribs are coated in a sweet and sticky gochujang marinade and take less than 15 minutes to cook in an air fryer. Alternatively, you can oven cook at 190C for 25-30 minutes but the secret is to keep basting with the marinade and to push them to the point of charring for extra smokiness and crispiness.
Ingredients
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4
frozen corn on the cobs, thawed
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1/2 tbsp
avocado oil
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1 tbsp
gochujang chilli paste
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1 tbsp
light soy sauce (reduced salt)
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1 tsp
tomato ketchup
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1 tbsp
rice vinegar
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1/2 tbsp
runny honey
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TO SERVE
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1 tsp
white sesame seeds
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1
spring onion, finely shredded, for garnish
Directions
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Preheat the air fryer for 3 minutes at 200C and place the shredded spring onion in a glass of cold water to crisp up.
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Sit each corn on a flat base, then cut into four lengthways (be careful as the stem is quite tough to cut through).
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Coat the sweetcorn ‘ribs’ in the avocado oil and add to the air fryer basket in a single layer. Cook at 200C for 8 minutes, giving the tray a shake halfway through.
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To make the Korean marinade, add the gochujang chilli paste to a bowl and stir in the soy sauce, tomato ketchup, rice vinegar and honey. Season to taste and set aside.
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After 8 minutes, brush the sweetcorn ‘ribs’ with the Korean marinade and cook for another 4 minutes, checking regularly to make sure the edges aren’t charring too much.
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Transfer to a dish and glaze with any leftover marinade. Scatter over the white sesame seeds and garnish with the crispy spring onion curls before serving.
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