Crispy roasted vegan corn ribs coated in Aleppo chili butter and served with creamy lime zest vegan cream cheese and toasted pine nuts.

Scale

3 ears fresh corn

4 tbsp olive oil

1 1/2 tbsp Aleppo chili flakes

1 tsp sweet paprika

1 tbsp coriander

1 tsp garlic powder

Salt and pepper to taste

3 tbsp vegan butter

125 g vegan cream cheese

Zest of 1 lime

Juice of 1/2 lime

1 green onion sliced

2 tbsp toasted pine nuts

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1. Cut each corn ear lengthwise into quarters to create corn ribs.

2. Toss the corn ribs with olive oil, Aleppo chili flakes, paprika, coriander, garlic powder, salt and pepper.

3. Place corn ribs on a baking tray and roast at 425°F for 20-25 minutes turning halfway through.

4. Melt vegan butter in a small pan and stir in a pinch of Aleppo chili flakes.

5. Mix vegan cream cheese with lime zest and lime juice until smooth.

6. Brush roasted corn ribs with the chili butter.

7. Top with toasted pine nuts and sliced green onions.

8. Serve hot with lime zest cream cheese dip.

Use fresh sweet corn for best flavor.

You can also cook the corn ribs in an air fryer at 400°F for 12-15 minutes.