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Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese Recipe
Ash Tyrrell

Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese Recipe

I recently tried making these Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese, and I honestly didn’t expect them to be this addictive. The corn turns beautifully crispy on the outside while staying juicy and sweet inside.
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Total Time 35 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 3 ears fresh corn husks removed and ends trimmed – choose longer, fresh cobs for easier cutting and sweeter flavor.
  • 3 tablespoons olive oil – helps the spices coat the corn and promotes crispiness while cooking.
  • 1 teaspoon sweet paprika powder – adds mild warmth and color; smoked paprika can add a smoky twist.
  • 1 teaspoon garlic powder – enhances savory flavor and pairs perfectly with corn.
  • Salt and black pepper to taste – balances sweetness and boosts overall flavor.
  • 3 tablespoons vegan butter – gives the sauce richness and buttery taste without dairy.
  • 1 tablespoon olive oil – keeps the butter from burning and helps carry chili flavor.
  • 1½ tablespoons Aleppo chili flakes – mild to moderate heat with a slightly fruity savory taste.
  • Salt to taste – adjust depending on whether the vegan butter already contains salt.
  • 125 g vegan cream cheese – creates a smooth and creamy base for the topping.
  • Zest of 1 lime – provides bright citrus aroma and freshness.
  • Juice of ½ lime – adds tangy contrast to the spicy butter.
  • 2 tablespoons toasted pine nuts – add crunch and nutty flavor.
  • 1 green onion finely chopped – provides mild sharpness and freshness.
  • 1 tablespoon chopped coriander or parsley – adds herbaceous freshness.
  • Extra lime zest for garnish optional – enhances the citrus aroma.

Method
 

  1. Start by mixing olive oil, paprika, garlic powder, salt, and black pepper in a small bowl. Stir everything until the spices are evenly combined with the oil. This mixture will coat the corn and help it develop a crispy exterior while cooking. The oil also allows the spices to stick well to the corn. Set this mixture aside while you prepare the corn.
  2. Rinse the corn and pat it dry with a clean towel. Place each cob upright on a sturdy cutting board and carefully cut it in half. Next, slice each half lengthwise again to create long, rib-shaped pieces. Using a sharp knife and steady pressure makes this process easier. The corn will naturally curl slightly when cooked, creating the classic “corn ribs” look.
  3. Brush or toss each corn piece with the prepared oil and spice mixture. Make sure all sides are evenly coated. This step ensures the corn develops flavor and browns nicely during cooking. Let the corn sit for a minute so the seasoning can absorb slightly.
  4. Place the corn ribs in an air fryer at 180°C (355°F) and cook for 15–20 minutes, flipping halfway through. As they cook, the corn will become golden brown and slightly curled at the edges. If you prefer using an oven, bake them at the same temperature for 30–35 minutes, turning halfway through.
  5. In a small pan, add vegan butter, olive oil, Aleppo chili flakes, and a pinch of salt. Heat on low until the butter melts completely. Stir well to allow the chili flakes to infuse into the butter. Set the sauce aside and gently reheat before serving if needed.
  6. In a bowl, combine vegan cream cheese, lime zest, and lime juice. Mix everything together until smooth and creamy. The lime adds a refreshing contrast to the spicy butter. Keep the mixture chilled until you’re ready to assemble the dish.
  7. Arrange the cooked corn ribs on a serving plate. Add small dollops of lime cream cheese on top. Drizzle the warm Aleppo chili butter over the corn. Finish with pine nuts, chopped green onions, herbs, and a little extra lime zest. Serve immediately while the corn is warm and crispy.

Notes

  • I recommend using fresh summer corn because it’s naturally sweeter and juicier.
  • I like to toast the pine nuts lightly in a pan for extra flavor and crunch.
  • If I want more crispiness, I cook the corn ribs a few minutes longer in the air fryer.
  • I sometimes add a tiny pinch of smoked paprika to the chili butter for a smoky taste.
  • I always serve the corn immediately because it tastes best while hot and crispy.