Chili Crisp Corn Ribs - Dash Of States

# Components:

→ Vegetables

01 - 4 large ears of corn, husked

→ Sauce & Seasonings

02 - 3 tablespoons chili crisp (e.g., Lao Gan Ma)

03 - 2 tablespoons olive oil

04 - 1 tablespoon gluten-free soy sauce

05 - 1/2 teaspoon garlic powder

06 - 1/2 teaspoon smoked paprika

07 - 1/4 teaspoon sea salt

08 - 1/4 teaspoon ground black pepper

→ Garnish

09 - 2 tablespoons chopped scallions

10 - 1 tablespoon toasted sesame seeds

11 - Lime wedges, for serving

# Method:

01 - Preheat the oven to 425°F or an air fryer to 390°F.

02 - Cut each husked ear of corn lengthwise into quarters to create ribs.

03 - In a large bowl, whisk together chili crisp, olive oil, soy sauce, garlic powder, smoked paprika, sea salt, and black pepper.

04 - Add the corn ribs to the bowl and toss thoroughly to coat evenly with the sauce mixture.

05 - Place the corn ribs in a single layer on a parchment-lined baking sheet or in the air fryer basket.

06 - Roast in the oven for 16 to 20 minutes, flipping once halfway through, until edges are crispy and corn is tender. Alternatively, air fry for 12 to 15 minutes, shaking occasionally.

07 - Remove from heat and immediately sprinkle with chopped scallions and toasted sesame seeds; serve hot with lime wedges on the side.

# Expert Advice:

01 -

This is the kind of snack you’ll want to eat with your hands while standing around the kitchen sharing the first batch right from the pan.
The mix of smoky spice and sweetness means each bite is a little different—surprising and addictive every time.

02 -

If you rush slicing the corn, kernels fly everywhere or worse, you’ll get uneven ribs—patience is crucial here.
The first time I skimped on chili crisp and regretted the lack of robust flavor, so don’t be shy with the sauce if you want the real punch.

03 -