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

These Vegan Corn Ribs are a tasty and versatile dish, perfect as a main or side, featuring crisp corn coated in Aleppo chili butter and served with lime zest cream cheese.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish, Vegan
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 ears ears of corn Cut into rib-like strips
  • 2 tablespoons olive oil
  • 1 teaspoon Aleppo chili flakes Adjust based on your heat preference
  • 2 tablespoons butter Or vegan alternative
  • 4 ounces cream cheese Or vegan alternative
  • 1 zest lime
  • Salt and pepper To taste

Method
 

Preparation
  1. Start by shucking the corn and cutting it in half. Stand each half upright on a cutting board, and slice each corn cob lengthwise into quarters to create 'corn ribs.'
  2. In a large bowl, toss the corn ribs with olive oil, Aleppo chili flakes, salt, and pepper until evenly coated.
Cooking
  1. Preheat your grill or oven to medium heat. Grill the corn ribs for about 10-15 minutes, turning occasionally, until they’re tender and have beautiful grill marks. If using an oven, bake them at 400°F (200°C) for about 20 minutes.
Preparing the Sauces
  1. In a small saucepan, melt the butter over low heat. Stir in a pinch of Aleppo chili flakes and set it aside.
  2. In a bowl, combine cream cheese, lime zest, and a pinch of salt. Mix until smooth.
Serving
  1. Once the corn ribs are done, drizzle them with the Aleppo chili butter and serve alongside the lime zest cream cheese for dipping.

Notes

For substitutions, consider cashew cream for the cream cheese or regular paprika for a milder chili option. Store leftover ribs in an airtight container for up to 3 days, or freeze for up to 2 months.