Description
Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese
Ingredients
Scale
- 3 ears of corn
- 3 tbsp olive oil
- 1 tsp sweet paprika powder
- 1 tsp garlic powder
- Salt & pepper
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 1 ½ tbsp Aleppo chili flakes
- 125 g vegan cream cheese
- Zest of 1 lime
- ½ lime, juiced
- 2 tbsp toasted pine nuts
- 1 green onion, finely chopped
- 1 tbsp finely chopped coriander or parsley
- Extra lime zest
Instructions
- Step 1: Prep the Ingredients Start by removing the husks and trimming the ends of your corn. If you’re comfortable, cut the corn into ribs by halving it first, then slicing each half lengthwise. This is a bit easier if you have a sharp knife.
- Step 2: Season the Corn In a small bowl, mix the olive oil with paprika, garlic powder, and season with salt and pepper. Brush this flavorful blend over your corn pieces, coating them generously.
- Step 3: Cook the Corn Preheat your air fryer to 180°C / 355°F. Air-fry the corn in batches for 15-20 minutes, ensuring you flip them halfway for even cooking. Alternatively, you can bake them at the same temperature for 30-35 minutes.
- Step 4: Prepare the Chili Butter While the corn is cooking, melt the vegan butter with olive oil over low heat. Stir in the Aleppo chili flakes and a bit of salt, then set aside. Keep it warm until you’re ready to serve.
- Step 5: Make Lime Zest Cream Cheese In a small bowl, combine the vegan cream cheese with lime zest and juice. Mix well and store it in the fridge until serving time.
- Step 6: Assemble and Serve Once the corn is cooked, plate the ribs and top with dollops of lime zest cream cheese. Drizzle with chili butter, and finish with toasted pine nuts, green onions, chopped herbs, and extra lime zest if desired.