Corn ribs tossed in chili crisp, roasted until crispy, and finished with scallions, sesame, and lime.
# Components:
→ Vegetables
01 - 4 large ears of corn, husked
→ Sauce & Seasonings
02 - 3 tablespoons chili crisp (such as Lao Gan Ma)
03 - 2 tablespoons olive oil
04 - 1 tablespoon soy sauce, gluten-free if needed
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
→ Garnish
09 - 2 tablespoons chopped scallions
10 - 1 tablespoon toasted sesame seeds
11 - Lime wedges, for serving
# Method:
01 - Preheat oven to 425°F or preheat air fryer to 390°F.
02 - Cut each ear of corn into quarters lengthwise to create rib-like pieces. Place each husked ear upright on a cutting board and carefully slice down with a sharp chef’s knife.
03 - In a large mixing bowl, whisk together chili crisp, olive oil, soy sauce, garlic powder, smoked paprika, sea salt, and black pepper until uniformly combined.
04 - Add the prepared corn ribs to the bowl, tossing until each piece is evenly coated with the seasoning mixture.
05 - Place corn ribs in a single layer on a parchment-lined baking sheet or in the air fryer basket.
06 - Roast in the oven for 16 to 20 minutes, flipping halfway, until edges are crisp and corn is tender. For air frying, cook for 12 to 15 minutes, shaking the basket occasionally.
07 - Remove corn ribs and immediately sprinkle with chopped scallions and toasted sesame seeds.
08 - Present hot corn ribs with lime wedges on the side.
