Active Time:30 minsTotal Time:45 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:45 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4largeears fresh corn(about 8 oz. each), husked2tablespoonsvegetable oil1teaspoongratedlime zest½teaspoonsmoked paprika½teaspoonground pepper3½tablespoonshoisin sauce2tablespoonslime juice1tablespoonfinely choppedgarlic1tablespoonwhitemiso1½teaspoonshoneyChoppedfresh cilantrofor garnish (optional)Lime wedges for serving(optional)
Cook Mode(Keep screen awake)
Ingredients
4largeears fresh corn(about 8 oz. each), husked
2tablespoonsvegetable oil
1teaspoongratedlime zest
½teaspoonsmoked paprika
½teaspoonground pepper
3½tablespoonshoisin sauce
2tablespoonslime juice
1tablespoonfinely choppedgarlic
1tablespoonwhitemiso
1½teaspoonshoney
Choppedfresh cilantrofor garnish (optional)
Lime wedges for serving(optional)
Directions
Preheat oven to 425°F with oven rack in upper third. Line a large rimmed baking sheet with foil.
Using a sharp knife, trim off both ends of each corn ear to expose cob. Stand the cob on one of the cut ends; carefully cut in half lengthwise, rocking the knife while applying downward pressure from the top. Place corn cob half cut-side up on the cutting board; cut in half lengthwise, rocking the knife while applying downward pressure, creating 4 even quarters. Repeat with the remaining ears of corn for a total of 16 ribs; place the corn ribs on the prepared baking sheet.
Drizzle the corn ribs with 2 tablespoons oil; sprinkle evenly with 1 teaspoon lime zest and ½ teaspoon each paprika and pepper; toss to coat evenly. Arrange in an even layer, positioning with corn kernels up. Roast, turning once, until the corn kernels are tender, 20 to 25 minutes.
Meanwhile, combine 3½ tablespoons hoisin sauce, 2 tablespoons lime juice, 1 tablespoon each garlic and miso and 1½ teaspoons honey in a small saucepan; bring to a simmer over medium heat, whisking occasionally. Simmer, stirring occasionally, until thickened, about 3 minutes. Remove from heat and set aside uncovered at room temperature.
Without removing the corn from the oven, increase heat to broil. Broil until the kernels are partially charred, 3 to 5 minutes.
Immediately transfer the corn ribs to a large bowl and add the sauce; toss until evenly coated. Garnish with cilantro and serve with lime wedges, if desired.
To make aheadRefrigerate uncooked corn ribs (Step 2) in an airtight container for up to 5 days. Refrigerate sauce (Step 4) in an airtight container for up to 5 days.
To make ahead
Refrigerate uncooked corn ribs (Step 2) in an airtight container for up to 5 days. Refrigerate sauce (Step 4) in an airtight container for up to 5 days.
EatingWell.com, August 2024
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Nutrition Facts(per serving)95Calories4gFat14gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
