appetizers

Air Fryer Corn Ribs with Spicy Coconut Yogurt Sauce

Every bite is a beautiful explosion of flavour in this plant-based, bbq-meets-Mexican-street-corn take on sticky ribs. Charred and slathered with a sticky-sweet glaze and rich, umami filled butter, corn “riblets” are finished with a crunchy topping of smoked papr... Every bite is a beautiful explosion of flavour in this plant-based, bbq-meets-Mexican-street-corn take on sticky ribs. Charred and slathered with a sticky-sweet glaze and rich, umami filled butter, corn “riblets” are finished with a crunchy topping of smoked paprika pumpkin seeds and spicy citrus coconut yogurt sauce to really steal the show.  Read More Read Less
20 min
PREP TIME
35 min
COOK TIME
16
INGREDIENTS

INGREDIENTS 8 (4-rib) SERVINGS

  • Miso Butter
  • 3/4 cup (170 grams) unsalted butter , softened
  • 2 tablespoons (30 milliliters) white mixo paste
  • 1/4 teaspoon (1 milliliters) Garlic Powder
  • Coconut Sauce
  • 1 cup (250 milliliters) plain coconut milk yogurt
  • 2 tablespoons (30 milliliters) fresh lime juice
  • 1 tablespoon (15 milliliters) Frank’s RedHot® Original Cayenne Pepper Sauce
  • Crispy Pepitas
  • 1/2 cup (125 milliliters) raw pepitas
  • 1/4 teaspoon (1 milliliters) vegetable oil
  • 1 teaspoon (5 milliliters) Paprika Smoked
  • 1/4 teaspoon (1 milliliters) Garlic Powder
  • 1/4 teaspoon (1 milliliter) salt
  • Corn Ribs
  • 2/3 cup (150 milliliters) pure maple syrup
  • 2 tablespoons (30 milliliters) fesh lime juice
  • 2 teaspoons (10 milliliters) Maple Bacon Seasoning
  • 8 ears fhres corn , husks and silk strands removed, ends trimmed
  • 1/4 cup (60 milliliters) chopped fresh cilantro

Preparation

  • 1 For the Miso Butter, place all ingredients in food processor. Pulse until well blended and smooth. Set aside.
  • 2 For the Coconut Sauce, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
  • 3 For the Pepitas, heat small skillet on medium-high heat. Add pepitas; toast just until seeds begin to pop. Transfer to small bowl. Drizzle with oil. Add spices and salt, tossing to coat well. Cool slightly; coarsely crush. Set aside until ready to serve.
  • 4 For the Corn Ribs, mix maple syrup, lime juice and Seasoning in small bowl; set aside. Using a sharp knife, carefully cut each ear of corn lengthwise into 4 quarters. Place 8 corn ribs in air fryer basket. Spray lightly with no stick cooking spray.
  • 5 Air fry corn ribs at 400°F (200°C) for 10 to 12 minutes, or until corn is lightly browned and ribs are beginning to curl, turning halfway through cooking. Repeat with remaining corn ribs.
  • 6 Transfer ribs to grill over medium-high heat. Grill 3 to 5 minutes or until lightly charred on all sides, turning frequently and brushing with syrup mixture. Place hot corn ribs in large bowl. Add miso butter, tossing to coat. Serve corn ribs immediately, drizzled with Coconut Sauce and sprinkled with Spicy Pepitas and cilantro.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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