Hot Honey Corn Ribs

Sweet, smoky, spicy, and utterly addictive — these Hot Honey Corn Ribs are summer on a plate. Charred until golden and crisp-edged, then drenched in a buttery gochujang-honey glaze, each bite delivers a fiery-sweet kiss. Tangy quick-pickled onions, crumbled feta, and a scatter of fresh chilli and coriander bring contrast and freshness, while a squeeze of lime cuts through the heat. Whether served straight from the oven or air fryer, these ribs are made for messy fingers, loud laughter, and sunshine-filled feasting.

The ultimate messy sharing food

Nothing sings of summer more than a platter of sticky, sunshine kissed corn, ready for sharing with stories, laughter and late evenings..

Feel free to change the glaze and toppings, miso, mexican crema or salsa all make a welcome addition

hot honey, corn ribs, gochujang, sharing food, summer food, bbq food, easy recipes, gluten free, vegetarian, sharing plate, appetizer, summer recipes, alfresco, summer side

Yield: 4-6

Author: Suze Morrison

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Hot Honey Corn Ribs

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Sweet, smoky, spicy, and utterly addictive — these Hot Honey Corn Ribs are summer on a plate. Charred until golden and crisp-edged, then drenched in a buttery gochujang-honey glaze, each bite delivers a fiery-sweet kiss. Tangy quick-pickled onions, crumbled feta, and a scatter of fresh chilli and coriander bring contrast and freshness, while a squeeze of lime cuts through the heat. Whether served straight from the oven or air fryer, these ribs are made for messy fingers, loud laughter, and sunshine-filled feasting

Ingredients

• 2 Corn on the cobs
• 1tbsp Olive Oil
• Pinch Sea Salt Flakes
• 50g Unsalted Butter
• 50g Honey
• 50g Gochujang
• 50g Feta Cheese, crumbled
• ½ Red Onion, finely sliced
• 1 Lime, juice, plus extra lime wedges to serve
• 25g Fresh Coriander
• Chilli Flakes & Fresh Sliced Chilli to serve

Instructions

1. These cook amazingly in the Air Fryer, but also the oven. If using the oven, preheat 180C. Cut the corn cobs vertically into 4 ‘ribs’ and toss in a bowl with the olive oil and sea salt flakes. Either air fry for 12 minutes or bake for 30-35 minutes in the oven or until tender and beginning to char.
2. Meanwhile, add the butter, honey and gochujang to a small pan and heat over a medium low heat, stirring until melted and combined. Mix the onion slices with the lime juice and another pinch of sea salt flakes and set aside.
3. 5 Minutes before the cooking time is up, spoon over 2/3 of the hot honey onto the corn ribs and continue to cook.
4. Arrange the corn on a serving plate, drizzle over the remaining hot honey, sprinkle with feta, the quick pickled onions, coriander, chilli flakes & fresh Chilli. Serve hot with plenty of napkins!

https://gourmetglow.co.uk/recipes/hot-honey-corn-ribs

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