Corn Ribs with Yuzu Kosho Butter
Sweet corn, charred edges and a punchy yuzu kosho butter — this is the sort of side dish that tends to disappear before it reaches the table.
Cutting the corn into “ribs” gives you more surface area for caramelisation, more places for the butter to hide, and significantly more drama than serving a cob politely on a plate.
Serves 4 as a side
Ingredients
Corn Ribs
- 4 fresh corn cobs, husks removed
- 2 tbsp neutral oil
- Sea salt, to season
Yuzu Kosho Butter
- 100g unsalted butter, softened
- 1–2 tsp yuzu kosho, to taste
- 1 tsp honey
- Finely grated zest of ½ lime
- 1 tsp lime juice
- Pinch of sea salt
To Finish
- 1 spring onion, finely sliced
- Small handful coriander leaves
- Toasted sesame seeds
- Lime wedges, to serve
Method
Make the Yuzu Kosho Butter
Place the softened butter, yuzu kosho, honey, lime zest and lime juice in a bowl.
Mix until smooth and well combined, then taste before adding any extra salt — yuzu kosho already brings plenty of its own.
Set aside at room temperature while you cook the corn.
Prepare the Corn
Preheat the oven to 220°C conventional / 200°C fan-forced.
Place one corn cob flat on a sturdy chopping board. Using a large, sharp knife, carefully cut it in half crossways.
Stand each half upright on its flat end and cut down through the centre. Cut each half again so you end up with 8 corn ribs from each cob.
A word of caution: corn cobs are stubborn. Use a heavy, sharp knife, keep your fingers well out of the way and press down firmly rather than trying to saw through the cob.
Toss the corn ribs with the oil and a small pinch of salt.
Arrange on a large baking tray, cut-side down where possible.
Roast for 20–25 minutes, turning once, until the kernels are golden and charred around the edges and the corn has begun to curl slightly.
Finish
While the corn is still hot, add generous spoonfuls of the yuzu kosho butter and toss until the butter melts into all the nooks and crannies.
Transfer to a serving platter and scatter over the spring onion, coriander and toasted sesame seeds.
Serve immediately with lime wedges and any remaining yuzu kosho butter on the side.
Pantry Notes
How spicy is yuzu kosho?
It has heat, but it is not simply a chilli paste. The flavour is salty, citrusy and deeply aromatic, so start with a little and add more if you want a stronger hit.
No oven?
The corn ribs can also be cooked on a hot barbecue or grill until charred and tender, then tossed with the butter while hot.
Want to take it further?
Add a little grated Parmesan or pecorino at the end, or finish with crumbled feta for something saltier and richer.
And yes, they are messy.
That is entirely the point.
