Fresh Corn ribs

2 tbsp olive oil

Salt & black pepper to taste

Chimac Korean Hot sauce

2 tbsp unsalted butter

1 tsp toasted sesame seeds (for garnish)

Prepare the corn ribs:

Carefully cut each corn cob lengthwise into quarters to make "ribs". (Tip: place the cob upright on a cutting board and use a sharp, sturdy knife to press down.)

Season

In a large bowl, toss the corn ribs with olive oil, salt and pepper until evenly coated.

Air fry

Arrange the corn ribs in a single layer in your air fryer basket.

Cook for 8-12 minutes, flipping halfway through, until they curl slightly and turn golden with crispy edges.

Make the hot sauce butter

In a small saucepan, melt butter over low heat.

Stir in the Korean hot sauce at about a 60:40 ratio (sauce:butter)



Let it simmer briefly (1-2 minutes) until smooth and combined.

Coat the corn ribs

Transfer the cooked corn ribs to a bowl and pour the hot sauce butter over them.

Toss gently to coat every piece

Garnish & Serve

Sprinkle with toasted sesame seeds