• suomeksi

Vaimomatskuu ruokablogi

Ruokahullun päiväkirja - kaikenlaista nälkään ja janoon

  • HOME
  • About
    • Vaimomatskuu food blog
    • Evästelauseke
    • Tietosuojaseloste
  • Recipes
  • Food photography
  • suomeksi
  • in English

15.8.2021

Miso marinated corn ribs (vegan)

vegan corn ribs

Corn ribs

Somewhere around mid summer I was scrolling through Instagram and corn ribs popped on my feed. What’s that? I say, and as a huge lover of corn knew instantly, that I’ll be trying this thing out very soon. I love corn in all it’s forms, so why would this be any different? At that point I had no idea that the experiment wouldn’t be so much about the looks, but all about the flavor.

See, cutting corn to strips resembling ribs is far from easy. In fact, it’s dangerous. At least with the equipment and knife skills I have! So instead of loving this particular shape of serving corn I ended up loving my experiment for it’s flavor! Inspired by my recent endeavours with miso fermented garlic, I marinated the corn in miso paste. And before cooking it, I slathered it in vegan aioli! If you are as big of a fan of miso, corn and aioli, you already know this flavor combination turned out to be the real winner of this experiment 🙂

corn ribs

Tik Tok-trend

Corn ribs cooked in an Air Fryer are apparently massively trending in TikTok, but I’m not quite sure where the trend got its start. Countless international food sites have now published corn ribs recipes, so crediting someone for the original idea has proven to be rather difficult. If you know who came up with this idea first please let me know. Unfortunately I also don’t remember who’s corn ribs I initially spotted on IG the inspiration to make these myself… sorry! I usually save inspiring posts in a folder but this time I hadn’t done so. Booo Jella, boo!

In any case, the idea is that you cut corn into strips vertically. When cooked, the strips curl up to ressemble “ribs”. Serving corn like this is not only fun to look at, but maybe also makes less of a mess on your fingers as you eat? For me however, the best thing is that cut like this all you get is the “top side” of a corn on the cobb.

So in theory, I’m all for these trending “corn ribs”! Especially if you want to sprinkle your corn with things! And yes they look like such fun snacks… but in practice, they are anything but fun to make. Cutting corn lengthwise is difficult AF and not to mention dangerous. The whole process took me way longer than I’d care for and countless heart palpitations. And since I didn’t cut my strips thin enough on the core side, my ribs didn’t curl up in the oven at all. What a flop! 😀

miso marinated corn

Miso marinated aioli corn

So, to put it short, my corn ribs recipe today is all about how I seasoned the corn, not so much about the trending shape.  I can’t recommend anyone trying the shape out, unless you’re up for a challenge… But I can definitely recommend marinating corn in miso and seasoning it with aioli before roasting!

Miso pickiling (misozuke) is a Japanese method of making pickles, which I learned about as I was making miso fermented garlic earlier this summer. Since corn and miso are such a delicious combo, I knew I’d be trying the miso pickling method somehow out with corn too! Obviously my miso marinated corn isn’t quite a misozuke, but it’s definitely inspired by the whole concept of misozuke. I mixed the marinade out of white miso and mirin and smeared in on my corn ribs for a few hours. Before cooking I wiped away some of the marinade, and proceeded to coat the corn with vegan aioli.

Mayo roasted corn?

You read that right! I’ve actually been roasting all of my corn slathered with mayo this summer. Mayo is mainly fat, and it stick super well to corn. It also allows for all the different spices to stick to the surface and not fall of while cooking. And mayo assists in developing a wonderful roasty surface in the corn! I chose to sprinkle my corn ribs with some togarashi or this “mango masala” I found from Tesco’s selection. However since miso is salty and I used vegan aioli, these corn ribs don’t necessarily need any added seasonings at all. I mean, at least if miso-aioli corn sounds like a dream to you too!

miso marinated corn

Miso & aioli corn ribs

Thses miso marinated corn ribs are slathered in vegan aioli before roasting or grilling them golden!
Course Appetizer, Side Dish, Snack
Diet Vegan, Vegetarian
Servings 2 people
Author Juulia
Prep Time 2 hours hrs 30 minutes mins
Cook Time 30 minutes mins
Total Time 3 hours hrs
Pin Recipe Share on Facebook Share by Email

Ingredients
 

  • 2 cobbs of corn
  • 2 tbsp white miso paste
  • 1 tbsp mirin
  • 3 tbsp vegan aioli
  • togarashi, black pepper, chili flakes... (to taste, as you wish!)
Notes:
If you're busy to get your miso flavored corn to the table, you can skip the marinating part and simply thinly coat the corn with the mixture prior to slathering the aioli on.
If cutting up corn to "ribs" feels daunting and dangerous to you, don't bother. You can totally use this recipe with whole corn on the cobb too 😉 In that case I'd simply flip the corn a few times in the oven to get all surfaces nice and toasty!

Instructions

  • Cut the corn in four segments vertically. This is likely easier to do if you first cut the corn in half to shorter pieces. I usually use my knife to get it started and the proceed to snap the corn in half with my hands. As you are cutting the corn be very very careful pleeeease! If you want to make your corn ribs more curly than mine (LOL) try to "shave off" some of the hard inner core from each segment.
  • Mix the miso and mirin. Slather the corn with the mixture and leave to marinate refridgerated for a few hours.
  • When it's time to cook the corn, set your oven to heat up to 225 Celcius. Wipe away some of the miso marinade and slather each piece with vegan aioli.
  • Arrange your pieces of corn on a baking sheet with the corn kernels facing upwards. Roast the corn in the upper part of your oven for about 20 minutes or until cooked through and golden. You may want to turn on the grill setting in the end to get perfectly golden surface on your corn. You can of course also grill the corn outdoors!
  • Serve the corn with your dip of choice! I mixed up one part oat fraiche with one part vegan aioli and served my corn ribs with lime wedges, jalapeno and cilantro.

aioli corn

Aiheeseen liittyy

Filed Under: Recipes, vegetarian and vegan Tagged With: aioli, corn, miso, vegan recipe

Recent posts

  • Tteok and cheese – the ultimate comfort food fusion!
  • Nutritional yeast dressing with a fiery kick: love it!
  • Umeboshi salad dressing: new twist for a blood orange salad
  • Matcha noodles with matcha dressing
  • Homemade “umeshu”
Previous Post: « Shiso infused vinegar
Next Post: Fresh stuffed zucchini flowers »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Jotta sivuston käyttö olisi sinulle sujuvaa, käytämme kumppaniemme kanssa sivustolla evästeitä. Jatkamalla sivuston käyttöä, hyväksyt evästeet. Jos et hyväksy evästeitä, muuta selaimesi asetuksia. Lisätietoja evästekäytännöistä.

Jella Juulia

Hi! My name is Jella and I’m a Finnish food blogger, content creator and food photographer from Helsinki. Click here to read more about me!

Recent Posts

  • Tteok and cheese – the ultimate comfort food fusion!
  • Nutritional yeast dressing with a fiery kick: love it!
  • Umeboshi salad dressing: new twist for a blood orange salad
  • Matcha noodles with matcha dressing
  • Homemade “umeshu”

Most read

Tteok and cheese - the ultimate comfort food fusion!
Nutritional yeast dressing with a fiery kick: love it!
Umeboshi salad dressing: new twist for a blood orange salad
Matcha noodles with matcha dressing
Homemade "umeshu"
Fruity tomato salad - summer on a plate

Instagram

🍓+🍅 + burrata, pine nuts, shiso and mint wit 🍓+🍅 + burrata, pine nuts, shiso and mint with honey & yuzukosho vinaigrette 🌞

Sharing my simple and quick summer snack with the Food Art Project July Challenge
#FoodArtSlicedProject 
@twinsinmykitchen
@mridulkawatra
@backdrop.woodville
@foodartproject
Snaps from a mini getaway chez @evabronzini & @sak Snaps from a mini getaway chez @evabronzini & @sake_calling last week! If you've ever met Eva or seen photos of her garden (or sake!) you know visiting this home is a feast for the eyes, belly and soul 💕

I'm so happy I was brave enough to meet Eva IRL waaaay back when we were still just IG buddies. 
I often have mixed feelings about this platform, but when it comes to the community and friends I've made through this app, I am forever grateful! And then there's the furry friends too 😍🐕 we were both very much into all the strawberries!

I'm curious, how many of us have made real life friends through IG or another app?
Sesame marinated garlic scapes! = One of the nicer Sesame marinated garlic scapes! = One of the nicer things 🧄

Seesamimarinoitujen valkosipulin kukkavarsien ohje blogissa, mikäli jollakin olis näitä vielä omalla kasvimaalla pois napsittavina!

Ps. Other extremely nice things currently in my story 💕👯‍♀️🪻🏵️🐕🐇

#garlicscapes #valkosipulinkukkavarsi #skeippi #rehurakkaus #foodartproject #foodstylingandphotography #ofsimplethings
Always happy at Sake Bar & Izakaya ❤️ @sakebar Always happy at Sake Bar & Izakaya ❤️ @sakebar_helsinki

I'll be dreaming of that kaisen yukke, jimami dofu, katsuo no tataki and the mini hiyashi tantanmen for a looong time 😻 

PS. Spotted @sake_calling on the wall, heyyyyy 👋🏼

#myhelsinki #heleats #helsinkifood #helsinkirestaurants #supportyourlocal #sakebarizakaya #recenteats #ravintolavinkki #ravintolathelsinki #whatiate
Follow on Instagram

Facebook

Facebook

Categories

  • Food photography
  • Recipes
    • Baking
    • Desserts
    • Drinks
    • Eggs
    • Meat
    • Pasta
    • Preserving
    • Salad
    • Seafood
    • Soups
    • Stocks and broths
    • vegetarian and vegan
  • Yleinen

Archives

Languages

  • suomeksi
  • in English

Copyright © 2025 · Divine theme by Restored 316

Copyright © 2025 · Divine Theme on Genesis Framework · WordPress · Log in