Ingredients:
For the Corn:
- 3 ears of corn (longer ears preferred, husked and trimmed)
- 3 tbsp olive oil
- 1 tsp sweet paprika powder (or smoky paprika for a different flavor)
- 1 tsp garlic powder
- Salt and pepper to taste
For the Aleppo Chili Butter:
- 3 tbsp vegan butter
- 1 tbsp olive oil
- 1 ½ tbsp Aleppo chili flakes (or other 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
- Juice of ½ lime
Other:
- 2 tbsp toasted pine nuts
- 1 green onion, finely chopped
- 1 tbsp finely chopped coriander or parsley
- Extra lime zest for garnish (optional)
Instructions:
Prepare the Corn Ribs:
- Mix olive oil, paprika, garlic powder, salt, and pepper in a small bowl.
- Rinse and pat dry the corn. Carefully cut each ear into quarters lengthwise. For safety, you may cut the corn in half crosswise if you prefer.
- Brush each piece of corn with the prepared oil mixture.
- Cook in an air fryer at 180°C (355°F) for 15-20 minutes, flipping halfway through, until golden brown and slightly curled. Alternatively, bake in the oven at 180°C (355°F) for 30-35 minutes, flipping halfway through, until golden brown.
Make the Aleppo Chili Butter:
- In a pan, melt the vegan butter and olive oil over low heat. Stir in the Aleppo chili flakes and salt. Mix well and set aside. Reheat if necessary before serving.
Prepare the Lime Zest Cream Cheese:
- In a small bowl, combine vegan cream cheese, lime zest, and lime juice. Mix well. Cover and refrigerate until serving.
Assemble the Dish:
- Plate the corn ribs. Spoon dollops of lime zest cream cheese on top.
- Drizzle with Aleppo chili butter.
- Sprinkle with toasted pine nuts, chopped green onions, coriander or parsley, and additional lime zest if desired.
Serve:
- Enjoy as a snack or side dish.
Feel free to adjust the seasoning and garnish according to your taste. Enjoy your delicious and flavorful corn ribs!!
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