Corn Ribs with Aleppo Butter (Print Version)
# Ingredients:
→ For the corn
01 -
3 ears of corn (longer ones preferred), husks removed and ends trimmed
02 -
3 tbsp olive oil
03 -
1 tsp sweet paprika powder
04 -
1 tsp garlic powder
05 -
Salt and pepper to taste
→ For the Aleppo Chili Butter
06 -
3 tbsp vegan butter
07 -
1 tbsp olive oil
08 -
1½ tbsp Aleppo chili flakes
09 -
Salt to taste (if using unsalted butter)
→ For the Lime Zest Cream Cheese
10 -
125g vegan cream cheese
11 -
Zest of 1 lime
12 -
Juice of ½ lime
→ For garnish
13 -
2 tbsp toasted pine nuts
14 -
1 green onion, finely chopped
15 -
1 tbsp finely chopped coriander or parsley
16 -
Additional lime zest (optional)
# Instructions:
01 -
Mix olive oil, paprika powder, garlic powder, salt, and pepper in a small bowl and set aside.
02 -
Rinse the corn and pat dry. Carefully cut each corn in half, then cut each half lengthwise by standing it vertically and pushing the knife down through the cob. For safety, inexperienced cooks can leave the cobs whole or simply halve them.
03 -
Brush each piece with the seasoned oil. Cook in batches in an air-fryer at 180°C for 15-20 minutes, flipping halfway, until golden brown and slightly curled. Alternatively, bake in the oven at 180°C for 30-35 minutes, flipping halfway.
04 -
Combine vegan butter, olive oil, and Aleppo chili flakes in a pan. Melt on low heat, mix well, and set aside. Reheat briefly before serving if needed.
05 -
In a small bowl, mix vegan cream cheese with lime zest and lime juice until well combined. Cover and refrigerate until serving.
06 -
Arrange the corn ribs on a serving plate. Add small dollops of lime cream cheese on top, then drizzle with the chili butter. Sprinkle with toasted pine nuts, chopped green onions, coriander, and additional lime zest if desired.
# Notes:
01 -
Aleppo chili flakes can be found at Middle Eastern grocery stores or online, and can be substituted with other mild chili pepper flakes.
02 -
This dish can be served as a snack or side dish.