Korean Corn Ribs

These Korean Corn Ribs are a fun and flavorful twist on corn on the cob. Cooked in the air fryer until crispy, then coated in a sweet, spicy gochujang glaze, they make the perfect side dish or appetizer with bold Korean-inspired flavor

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Special Equipment: Air Fryer

Ingredients

• 3 ears sweet yellow corn, shucked

• 3 Tbsp sugar

• 1½ Tbsp gochujang (Korean chili paste)

• 1½ Tbsp rice vinegar

• ¾ Tbsp ketchup

• ½ Tbsp soy sauce

• 1 clove garlic, minced

• Green onion, thinly sliced

• Toasted sesame seeds

Directions

1. Make the Sauce: In a small bowl, whisk together sugar, gochujang, rice vinegar, ketchup, soy sauce, and garlic. Set aside.

2. Prepare the Corn: Place corn on a sturdy cutting board. Cut each cob lengthwise into quarters using a sharp knife and steady pressure. Ask for help if needed.

3. Air Fry the Corn: Preheat the air fryer to 375°F. Arrange the quartered corn ribs in a single layer (cook in batches if needed). Air fry for 12–15 minutes, shaking or flipping halfway, until the corn is golden and slightly crisp.

4. Add the Sauce: Brush the cooked corn ribs generously with the sauce. Return to the air fryer for 3–4 minutes to caramelize the glaze.

5. Finish & Serve: Garnish with green onion and sesame seeds, if desired. Serve hot and enjoy!