Vegan Corn Aleppo Chili Lime (Printable View)
Grilled corn gets zesty with Aleppo chili butter and lime-infused vegan cream cheese in this plant-forward dish.
# Ingredient List:
→ For the corn
01 -
3 ears fresh corn, husked and trimmed
02 -
3 tablespoons olive oil
03 -
1 teaspoon sweet paprika or smoked paprika
04 -
1 teaspoon garlic powder
05 -
Salt and freshly ground black pepper, to taste
→ For the Aleppo Chili Butter
06 -
3 tablespoons vegan butter
07 -
1 tablespoon olive oil
08 -
1 ½ tablespoons Aleppo chili flakes or mild chili pepper flakes
09 -
Salt, to taste (if butter is unsalted)
→ For the Lime Zest Cream Cheese
10 -
4.5 ounces vegan cream cheese
11 -
Zest from 1 lime
12 -
Juice from ½ lime
→ For garnish
13 -
2 tablespoons toasted pine nuts
14 -
1 green onion, finely chopped
15 -
1 tablespoon finely chopped coriander or parsley
16 -
Extra lime zest, as desired
# Preparation Steps:
01 -
In a small bowl, combine the olive oil, paprika, garlic powder, salt, and black pepper. Set aside.
02 -
Rinse corn ears under cold water and pat dry. Stand each cob upright on a stable cutting board. With a sharp, sturdy knife, carefully cut each cob in half widthwise, then slice each half lengthwise into quarters to create rib-like pieces. Exercise caution when cutting, or alternatively, halve the cobs if you prefer a simpler preparation.
03 -
Brush the cut pieces of corn generously with the seasoned oil mixture on all sides.
04 -
Arrange the corn ribs in a single layer in the air fryer basket, working in batches if necessary. Cook at 355°F for 15–20 minutes, turning halfway, until golden and slightly curled. Alternatively, bake on a parchment-lined sheet at 355°F for 30–35 minutes, flipping halfway, until lightly golden.
05 -
Combine vegan butter, olive oil, and Aleppo chili flakes in a small saucepan. Melt over low heat, stirring until well blended. Add salt as needed. Remove from heat and keep warm until serving.
06 -
In a small bowl, mix vegan cream cheese with lime zest and lime juice until smooth. Cover and refrigerate until ready to use.
07 -
Plate the hot corn ribs. Spoon small dollops of lime zest cream cheese over the corn, drizzle Aleppo chili butter, and sprinkle with toasted pine nuts, green onion, coriander, and additional lime zest as desired.
# Supplementary Details:
01 -
Use extra caution when slicing corn cobs as they can be tough and slippery. For ease, consider keeping the cobs whole or halved.
02 -
If Aleppo chili is not available, substitute with other mild chili flakes to preserve a gentle heat.