Ingredients
2-3 corn cobs, husked
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp agave syrup or maple syrup
1 tbsp brown sugar or coconut sugar
1 tbsp sesame oil
1 tsp rice vinegar
Sesame seeds, for garnish
Fresh coriander or spring onions, for garnish (optional)
Steps
Preheat oven to 200°C.
Stand each corn cob upright on a cutting board and carefully cut lengthwise into quarters to create "ribs." Use a sharp, heavy knife and take care as this requires some force.
In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, agave syrup, brown sugar, sesame oil, and rice vinegar.
Arrange the corn ribs on a lined baking tray and brush generously with about half of the glaze.
Roast for 15 minutes, then remove from the oven, turn the ribs, and brush with the remaining glaze.
Return to the oven and roast for another 10-15 minutes until the edges are caramelised and slightly charred.
Transfer to a serving platter, sprinkle with sesame seeds, and garnish with fresh coriander or spring onions if desired.