Corn Ribs Aleppo Butter (Print Version)
# Ingredients:
→ For the corn
01 -
3 corn cobs (pick longer ones), cleaned with ends cut off
02 -
3 tbsp olive oil
03 -
1 tsp regular paprika
04 -
1 tsp powdered garlic
05 -
Salt and pepper as needed
→ For the Aleppo Chili Butter
06 -
3 tbsp plant-based butter
07 -
1 tbsp olive oil
08 -
1½ tbsp Aleppo pepper flakes
09 -
Salt as needed (when using unseasoned butter)
→ For the Lime Zest Cream Cheese
10 -
125g plant-based cream cheese
11 -
Grated peel from 1 lime
12 -
Juice squeezed from ½ lime
→ For garnish
13 -
2 tbsp lightly browned pine nuts
14 -
1 chopped green onion
15 -
1 tbsp finely cut coriander or parsley
16 -
Extra lime zest (if you want)
# Instructions:
01 -
Stir together the oil, paprika, powdered garlic, salt and pepper in a little bowl and put aside.
02 -
Wash corn and dry it off. Carefully slice each cob in half, then stand each piece up and cut down through it lengthwise. Beginners can just keep cobs whole or cut them in half for safety.
03 -
Brush the flavored oil on all corn pieces. Put them in an air-fryer at 180°C for about 15-20 minutes, turning once halfway, until they're golden and slightly curled. You can also use an oven at 180°C for 30-35 minutes, flipping once.
04 -
Put plant-based butter, oil, and Aleppo flakes in a small pan. Warm it up slowly until melted, stir well, and set it aside. You can warm it again quickly before you use it.
05 -
Take a small bowl and mix plant-based cream cheese with lime zest and juice until everything's blended nicely. Cover it up and keep cold until serving time.
06 -
Place your corn ribs on a plate. Drop small bits of lime cream cheese on top and drizzle with your chili butter. Scatter pine nuts, green onions, coriander, and more lime zest if you'd like.
# Notes:
01 -
You can grab Aleppo pepper flakes at shops selling Middle Eastern foods or web stores, but any mild chili flakes will work too.
02 -
You can enjoy this as a finger food or alongside your main meal.