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

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3.9 from 40 reviews

These Vegan Corn Ribs are a delightful and creative plant-based dish that transforms fresh corn ears into rib-like slices, seasoned with smoky paprika and garlic powder, then roasted to a crispy finish. They’re served with a rich, spicy Aleppo chili butter and a tangy lime zest vegan cream cheese, garnished with toasted pine nuts, fresh green onion, and coriander for a burst of flavor and texture. This recipe offers a perfect appetizer or side dish that’s vibrant, flavorful, and completely vegan.

Ingredients

For the Corn

  • 3 ears of corn – husks removed, ends trimmed
  • 3 tbsp olive oil
  • 1 tsp sweet paprika powder (or smoky paprika powder)
  • 1 tsp garlic powder
  • Salt & pepper to taste

For the Aleppo Chili Butter

  • 3 tbsp vegan butter
  • 1 tbsp olive oil
  • 1 ½ tbsp Aleppo chili flakes
  • Salt to taste (if using unsalted butter)

For the Lime Zest Cream Cheese

  • 125 g vegan cream cheese
  • Zest of 1 lime
  • ½ lime juiced

Other

  • 2 tbsp toasted pine nuts
  • 1 green onion – finely chopped
  • 1 tbsp finely chopped coriander (or parsley)
  • Additional lime zest for garnish (optional)

Instructions

  1. Prepare the Corn: Preheat your oven to 200°C (390°F). Cut each ear of corn lengthwise into 4 long slices to resemble ribs. Place the corn ribs on a baking tray lined with parchment paper.
  2. Season the Corn: In a small bowl, mix the olive oil, sweet paprika, garlic powder, salt, and pepper. Brush this mixture generously over the corn ribs to coat them evenly.
  3. Roast the Corn: Roast the corn ribs in the preheated oven for approximately 20-25 minutes, turning once halfway through. They should develop a slight char and become tender but still hold their shape.
  4. Prepare Aleppo Chili Butter: While the corn roasts, melt the vegan butter with olive oil in a small skillet over low heat. Stir in the Aleppo chili flakes and salt if using unsalted butter. Keep warm for serving.
  5. Make Lime Zest Cream Cheese: In a small bowl, combine the vegan cream cheese, lime zest, and lime juice. Mix well until smooth and creamy. Adjust the lime juice to your taste.
  6. Toast Pine Nuts and Chop Herbs: Lightly toast the pine nuts in a dry pan over medium heat until golden and fragrant. Finely chop the green onion and coriander.
  7. Assemble the Dish: Place the roasted corn ribs on a serving plate. Drizzle the Aleppo chili butter over the top, dollop with lime zest cream cheese, and sprinkle with toasted pine nuts, chopped green onion, and coriander. Garnish with additional lime zest if desired.
  8. Serve: Serve warm as a flavorful vegan appetizer or side dish showcasing the creative use of corn with bold Middle Eastern-inspired flavors.

Notes

  • Use longer ears of corn to make the ‘ribs’ more substantial and easy to handle.
  • If Aleppo chili flakes are unavailable, substitute with mild chili flakes but expect a slightly different flavor profile.
  • Adjust seasoning to your preference, especially the salt in the Aleppo chili butter if using salted vegan butter.
  • For extra smoky flavor, use smoked paprika instead of sweet paprika.
  • These corn ribs are best enjoyed fresh and warm.

Find it online: https://familydinnercooking.com/vegan-corn-ribs-with-aleppo-chili-butter-and-lime-zest-cream-cheese-recipe/