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Vegan Corn Ribs with Aleppo Chili Butter & Lime Cream Cheese

Crispy roasted corn ribs tossed in smoky Aleppo chili butter and topped with creamy vegan lime cream cheese for a bold and flavorful appetizer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Summer
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Corn Ribs
  • 4 ears fresh corn husked
  • 2 tbsp olive oil
  • 3 tbsp vegan butter melted
  • 1 tbsp Aleppo chili flakes
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • 1 tsp maple syrup
  • 1 tsp lime zest
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
Lime Cream Cheese
  • 4 oz vegan cream cheese softened
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 tbsp plant milk unsweetened
  • 0.25 tsp salt

Equipment

  • Chef’s knife
  • Cutting board
  • Baking sheet
  • Mixing bowls
  • Pastry brush

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Cut corn into halves crosswise, then carefully slice each piece lengthwise into quarters.
  3. Whisk together vegan butter, olive oil, Aleppo chili flakes, smoked paprika, garlic, maple syrup, lime zest, salt, and pepper.
  4. Arrange corn ribs on baking sheet and brush generously with chili butter mixture.
  5. Roast for 25–30 minutes, flipping halfway through, until curled and crispy.
  6. Mix vegan cream cheese, lime juice, lime zest, plant milk, and salt until smooth.
  7. Transfer hot corn ribs to serving platter and top with lime cream cheese.
  8. Garnish with cilantro, lime wedges, and extra Aleppo chili flakes before serving.

Notes

Use fresh sweet corn for best flavor and texture. For extra crispiness, cook in an air fryer.