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Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese - Best of Vegan

A trendy and flavorful vegan dish featuring air-fried corn ribs seasoned with paprika and garlic, topped with a savory Aleppo chili butter and a cooling lime zest cream cheese.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Side Dish, Snack
Cuisine: Middle Eastern, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the corn
  • 3 ears ears of corn
  • 3 tbsp olive oil
  • 1 tsp sweet paprika powder
  • 1 tsp garlic powder
  • salt & pepper
For the Aleppo Chili Butter
  • 3 tbsp vegan butter
  • 1 tbsp olive oil
  • 1.5 tbsp Aleppo chili flakes
  • salt
For the Lime Zest Cream Cheese
  • 125 g vegan cream cheese
  • 1 zest of 1 lime
  • 0.5 lime lime juice
Other
  • 2 tbsp toasted pine nuts
  • 1 green onion
  • 1 tbsp finely chopped coriander

Method
 

Instructions
  1. In a small bowl, mix together the olive oil, paprika powder, garlic powder, salt, and pepper to create the corn seasoning.
  2. Rinse the corn and pat dry. Carefully cut each ear of corn in half, then stand each half vertically and cut lengthwise into quarters to create the 'rib' shape.
  3. Brush each corn piece generously with the oil and spice mixture and place them in the air-fryer basket.
  4. Cook in the air-fryer at 180°C / 355°F for 15-20 minutes, flipping halfway through, until the corn ribs are golden brown and starting to curl.
  5. While the corn is cooking, prepare the Aleppo Chili Butter by melting the vegan butter with olive oil and chili flakes in a small pan over low heat.
  6. In a separate small bowl, whisk together the vegan cream cheese, lime zest, and lime juice until smooth; store in the fridge until ready to serve.
  7. To assemble, plate the warm corn ribs, add dollops of the lime cream cheese, drizzle with the warm chili butter, and garnish with pine nuts, green onions, and coriander.

Notes

If you do not have an air fryer, you can bake the corn ribs in a preheated oven at 180°C / 355°F for 30-35 minutes, flipping halfway through.
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