Description
Bright and crunchy corn turns into cozy, hand-held ‘ribs’ with smoky Aleppo chili butter and tangy lime cream.
Ingredients
Scale
- 4 ears of corn, husks removed and each ear cut into 4 long wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- 3 tablespoons vegan butter, softened
- 1 to 1.5 teaspoons Aleppo chili flakes (adjust to taste)
- 1/4 teaspoon garlic powder
- Pinch of salt
- 4 ounces vegan cream cheese, softened
- Zest of 1 lime (about 1 teaspoon)
- 1 tablespoon lime juice
- 1 to 2 tablespoons plant-based milk, as needed
- Fresh cilantro or parsley, roughly chopped (for garnish)
- Extra lime wedges (for serving)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or foil.
- Cut each corn ear into quarters lengthwise and pat them dry.
- Toss the corn ribs with olive oil, salt, pepper, and smoked paprika.
- Arrange corn ribs in a single layer on the baking sheet.
- Roast for 18–22 minutes, turning once, until edges are browned.
- While corn roasts, mix the Aleppo chili butter by stirring together vegan butter, Aleppo flakes, garlic powder, and a pinch of salt.
- Make the lime zest cream by beating vegan cream cheese with lime zest and juice, gradually adding plant milk until spreadable.
- Brush the roasted corn with warm Aleppo butter and dollop the lime zest cream over each rib. Garnish with cilantro and serve with lime wedges.
Notes
Use unsalted vegan butter for tighter salt control. Soften vegan cream cheese at room temperature for easier mixing.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg