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https://www.southernturk.versust.com/recipe/gochugaru-butter-corn-ribs
Printed September 2, 2026

5-Ingredient Magic

Gochugaru Butter Corn Ribs

Name: Gochugaru Butter Corn Ribs
Ingredients: 4 ears of corn, husked; 4 tablespoons unsalted butter, melted; 2 tablespoons gochugaru (Korean chili flakes); 2 tablespoons soy sauce; 2 teaspoons sesame seeds

Corn on the cob, quartered lengthwise and roasted, becomes tender 'ribs' you can gnaw dramatically. Korean chili flakes and butter make them dangerously addictive.

1 min Mild Rebel 5 ingredients

Ingredients

4 ears of corn, husked
4 tablespoons unsalted butter, melted
2 tablespoons gochugaru (Korean chili flakes)
2 tablespoons soy sauce
2 teaspoons sesame seeds

Preparation

Corn ribs took social media by storm a few years ago, and for good reason: cutting corn lengthwise creates a naturally tender, ribbed texture that curls as it roasts. We're adding a Korean-inspired glaze that balances sweet corn with smoky heat and umami depth.

Preparation

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place each corn ear flat-end down and carefully cut lengthwise through the center, then cut each half in half again to create 4 'ribs' per ear.
In a bowl, mix the melted butter, gochugaru, and soy sauce.
Brush the corn ribs generously with the butter mixture and arrange them on the baking sheet, cut side up.
Roast for 20-25 minutes until the corn is tender and the edges are caramelized, then sprinkle with sesame seeds.

Eat these with your hands, gnawing along the ribs like you mean it. The corn naturally curves and crisps, creating pockets where the spicy butter pools.

5-Ingredient Magic

Gochugaru Butter Corn Ribs

July 13, 2026 1 min read Mild Rebel 5 ingredients

Corn on the cob, quartered lengthwise and roasted, becomes tender 'ribs' you can gnaw dramatically. Korean chili flakes and butter make them dangerously addictive.

Ingredients

0/5 ready

4 ears of corn, husked
4 tablespoons unsalted butter, melted
2 tablespoons gochugaru (Korean chili flakes)
2 tablespoons soy sauce
2 teaspoons sesame seeds

The Story & Steps

Preparation

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Place each corn ear flat-end down and carefully cut lengthwise through the center, then cut each half in half again to create 4 'ribs' per ear.
In a bowl, mix the melted butter, gochugaru, and soy sauce.
Brush the corn ribs generously with the butter mixture and arrange them on the baking sheet, cut side up.
Roast for 20-25 minutes until the corn is tender and the edges are caramelized, then sprinkle with sesame seeds.

Eat these with your hands, gnawing along the ribs like you mean it. The corn naturally curves and crisps, creating pockets where the spicy butter pools.

More 5-Ingredient Magic