Tasty Spiced Corn Lime Cream

These colorful corn ribs turn regular corn into tasty finger food that perfectly balances spiciness, creaminess, and tangy flavors. The Aleppo chili butter brings gentle warmth while the lime cream cheese cools things down nicely.

I came up with these corn ribs during a summer cookout when I needed something more fun than basic corn on the cob. They're now on the must-have list at every get-together I throw between May and September.

Ingredients

• Fresh corn ears: Go for taller ears to make better ribs and check for husks that are bright green with juicy kernels
• Olive oil: Forms the foundation for the spice mix and helps get that nice golden outside
• Sweet paprika: Brings a light earthy sweetness that works well with corn's natural sugars
• Garlic powder: Adds rich flavor without the burning risk that comes with fresh garlic
• Vegan butter: Makes a smooth, rich sauce that sticks wonderfully to the corn ribs
• Aleppo chili flakes: These Turkish chilies offer medium heat with fruit-like notes and light smokiness
• Vegan cream cheese: Acts as the cooling creamy balance to the warm spiced corn
• Lime: Both the outer skin and juice add brightness and cut the richness
• Toasted pine nuts: Give crunch and nutty flavor that makes the whole dish better
• Fresh herbs: Add a splash of color and fresh herby taste to finish things off

Step-by-Step Instructions

Prepare the seasoning mix:

Mix olive oil with paprika powder, garlic powder, salt and pepper in a small bowl. This tasty blend will coat your corn ribs, helping them turn golden while adding lots of flavor.

Cut the corn safely:

Put each corn cob upright on a steady cutting board and carefully slice it down the middle using a sharp chef's knife. Then cut each half down the middle again to make quarters. Don't rush and keep pressure even. If this seems too tricky, just cut the cobs in half the short way or keep them whole – they'll still taste great.

Cook the corn ribs:

For air fryer cooking, brush corn pieces with your spiced oil and cook at 180°C for 15 to 20 minutes, turning once halfway. They're done when they start to curl a bit and look golden brown. For oven cooking, bake at the same heat for 30 to 35 minutes, flipping once halfway through.

Prepare the Aleppo chili butter:

Mix vegan butter, olive oil, and Aleppo chili flakes in a small pot over low heat. Let the butter fully melt and stir to mix the flavors. Keep it warm until serving or gently warm it up right before serving for the best taste.

Mix the lime zest cream cheese:

In a small bowl, mix vegan cream cheese with fresh lime zest and lime juice until it's smooth. The tangy lime balances the rich cream cheese, making a perfect cool topping for the spicy corn.

Assemble and serve:

Put the corn ribs on a serving plate. Spoon the lime cream cheese over the warm corn, then drizzle with the fragrant chili butter. Finish by scattering toasted pine nuts, green onions, chopped coriander, and extra lime zest if you want. Serve right away while still warm.

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The Aleppo chili really steals the show here with its medium heat and rich flavor profile. I found it during a visit to a Middle Eastern grocery and was instantly attracted to its bright red color and fruity smell. Unlike many other chilies, Aleppo heat grows slowly rather than hitting your taste buds all at once.

Making It Ahead

You can get all parts ready up to 24 hours early for stress-free hosting. Keep the cooked corn ribs in a sealed container in the fridge and warm them up in a 350°F oven for 5 to 7 minutes until they're hot. The chili butter can be made beforehand and kept in the fridge - just warm it gently on the stove or in the microwave until it's just melted. The lime cream cheese actually tastes better after sitting awhile, so it's perfect to make in advance.

Ingredient Substitutions

Can't find Aleppo chili flakes? Try using a mix of sweet paprika and cayenne pepper (4 parts paprika to 1 part cayenne) for a similar taste. If you're not vegan, regular cream cheese works perfectly, or you can try thick Greek yogurt with a pinch of salt for something tangier. As for fresh herbs, switch them up based on what you like - basil, mint, or dill all go really well with the corn's sweetness.

Serving Suggestions

These corn ribs work great in a summer spread next to grilled veggies, plant-based burgers, or Mediterranean dishes. For a fuller meal, serve them with a hearty grain salad like tabbouleh or a simple arugula salad with lemon dressing. They also fit right in at a tapas party, going well with other small plates like hummus, roasted peppers, and flatbreads.

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This dish brings together the best summer flavors, mixing influences from around the world into a bright, tasty creation your friends will keep asking for.

Frequently Asked Questions

→ Can I make corn ribs without an air fryer?

Absolutely, you can cook corn ribs in your regular oven at 180°C (355°F) for about 30-35 minutes, making sure to flip them halfway. They might not curl up as much as they would in an air fryer, but they'll still taste amazing.

→ What can I substitute for Aleppo chili flakes?

When you can't get Aleppo chili flakes, try using other mild pepper flakes instead. Korean gochugaru works well, or you can mix mostly sweet paprika with a bit of regular chili flakes to get a similar taste.

→ Is there an easier way to cut corn into ribs?

If cutting corn into ribs seems too tricky, just leave the cobs whole or cut them in half across the middle. You'll still get all the great flavors without having to make the fancy rib shapes.

→ What dairy alternatives work best for the cream cheese topping?

Any store-bought vegan cream cheese usually does the job. Pick ones made from almonds or cashews since they don't overpower the lime flavor. Making your own cashew cream cheese at home is another great choice.

→ How do I store and reheat leftovers?

Keep any leftover corn ribs away from the sauces in a sealed container in your fridge for up to 2 days. Warm them back up in an air fryer or oven at 160°C (320°F) for about 5-7 minutes until they're hot, then add fresh toppings.

→ Can I prepare any components ahead of time?

You can make the lime cream cheese up to 2 days early and keep it in the fridge. The Aleppo butter can be ready a day before and warmed up gently when you need it. For the best results, cut and season the corn right before you cook it.