Name: Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese
Prep time: 15 min
Cook time: PT-481087H13M59S
Total time: PT-481087H13M59S
Yield: 4
Ingredients: 3 ears of corn (pick longer ones if you can), husks removed, and ends trimmed; 3 tbsp olive oil; 1 tsp sweet paprika powder (or smoky paprika, if preferred); 1 tsp garlic powder; Salt & pepper to taste; 3 tbsp vegan butter; 1 tbsp olive oil; 1 ½ tbsp Aleppo chili flakes (available in Middle Eastern grocery stores or online, or substitute with mild chili pepper flakes); Salt to taste (if using unsalted butter); 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 for garnish (optional)

Description

Vegan Corn Ribs with Aleppo Chili Butter and Lime Zest Cream Cheese take roasted corn to the next level. The smoky, spicy Aleppo chili butter gives the corn a tantalizing kick, while the zesty lime-infused vegan cream cheese provides a creamy contrast that’s irresistible. Perfectly air-fried, the corn becomes crispy and lightly curled, making for a fun and flavorful snack or side dish.

Ingredients

Scale

For the corn:
3 ears of corn (pick longer ones if you can), husks removed, and ends trimmed
3 tbsp olive oil
1 tsp sweet paprika powder (or smoky paprika, if preferred)
1 tsp garlic powder
Salt & pepper to taste
For the Aleppo Chili Butter:
3 tbsp vegan butter
1 tbsp olive oil
1 ½ tbsp Aleppo chili flakes (available in Middle Eastern grocery stores or online, or substitute with mild chili pepper flakes)
Salt to taste (if using unsalted butter)
For the Lime Zest Cream Cheese:
125 g vegan cream cheese
Zest of 1 lime
½ lime, juiced
Other ingredients:
2 tbsp toasted pine nuts
1 green onion, finely chopped
1 tbsp finely chopped coriander or parsley
Extra lime zest for garnish (optional)

Instructions

Preheat air fryer to 180°C / 355°F.
Mix olive oil, paprika, garlic powder, salt, and pepper in a small bowl.
Rinse and pat dry the corn. If comfortable, cut the corn into ribs by halving it, then cutting each half lengthwise. Alternatively, keep the cobs whole or cut them in half for an easier method.
Brush the corn pieces with the oil mixture. Air-fry in batches for 15-20 minutes, flipping halfway through, until they turn golden and curl slightly. If baking, cook at 180°C / 355°F for 30-35 minutes, flipping halfway.
To prepare the Aleppo Chili Butter, melt vegan butter with olive oil over low heat, then stir in chili flakes and salt. Set aside, reheating if necessary before serving.
In a small bowl, mix vegan cream cheese with lime zest and lime juice. Store in the fridge until serving.
Plate the corn ribs, top with dollops of lime zest cream cheese, drizzle with Aleppo Chili Butter, and sprinkle with pine nuts, green onions, coriander, and extra lime zest.
Serve as a snack or a side dish.

Prep Time: 15 minutes
Cook Time: 20 minutes (air fryer) or 35 minutes (oven)

Nutrition

Calories: 260