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Korean Style Grilled Corn Ribs with Gochujang Buttery Topping
Sweet summer corn gets a bold Korean twist in these grilled corn ribs, brushed with a rich gochujang-butter blend for smoky, spicy-sweet flavor. Finished with a touch of soy, garlic, and fresh scallions, they’re the ultimate shareable side for your next cookout. Perfectly charred and irresistibly buttery!
Sweet summer corn gets a bold Korean twist in these grilled corn ribs, brushed with a rich gochujang-butter blend for smoky, spicy-sweet flavor. Finished with a touch of soy, garlic, and fresh scallions, they’re the ultimate shareable side for your next cookout. Perfectly charred and irresistibly buttery!
Create the corn ribs by first trimming the ends off the cob. Place a wet towel on the cutting board and position the corn standing up right. The wet towel will prevent it from moving around when you cut it.
Cut cob through the middle creating 2 halves. You can cut each half in half again by laying the flat side down on the cutting board and cutting through.
In a small bowl, mix I Can’t Believe It’s Not Butter!, gochujang, soy sauce and garlic until smooth.
Preheat a grill or stove top grill plate to medium high heat. Once the grill is heated, grill corn ribs until roasted and tender for about 10-15 minutes. In the last few minutes of grilling, use a brush to cover the corn with the I Can’t Believe It’s Not Butter! topping to finish cooking and caramelize the flavor of the gochujang buttery topping onto the corn.
Transfer the grilled corn to a serving platter and brush with Gochujang buttery topping and garnish with green scallions.
