Gochujang Corn Ribs

It’s corn on the cob made ribs style — in the air fryer! The coolest and most delicious part about this recipe is the way the corn opens up as it cooks, letting flavor seep into the kernels in a way the traditional cob style just doesn’t allow, resulting in a ton of delicious buttery flavor in every bite. (Just don’t eat the actual cob!) Your next barbecue is begging for this dish. Here’s the super easy recipe:

1. Heat an air fryer to 400 F.

2. Place a damp paper towel on your work surface and place a cutting board on top to hold it securely in place. Using a sharp knife, remove the ends of 4 cobs of corn. Stand each cob up on one end and, carefully and forcefully, slice them lengthwise into quarters.

3. In a small microwave safe bowl, combine ¼ cup unsalted butter, 2 Tbsp gochujang, and 1 tsp onion powder. Cover and microwave on high for 1 to 2 minutes or until the butter is melted. Stir to combine.

4. In a large bowl, combine the corn ribs and melted butter. Toss to coat.

5. Air fry the corn in a single layer for 12 to 15 minutes, or until slightly charred and curled, flipping halfway through.

6. Garnish with freshly chopped cilantro and serve with lime wedges.