Name: Corn “ribs” with smoky chipotle aioli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Braai
Ingredients: 4 corn on the cob cut into 16 ribs; 3 tbsp olive oil plus extra if needed; 2 tbsp lime juice; 2 tsp garlic powder; 2 tsp paprika; pink Himalayan salt and pepper to season; 1 cup cashews raw, soaked for 4 hours or overnight; 1/4 cup water; 1/4 cup lemon juice; 1 tsp onion powder; 1 tsp garlic powder; 1/2 cup apple cider vinegar; 1/4 tsp chipotle paste; 1/8 tsp white pepper; 1/4 tsp white miso; pinch pink himalayan salt

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Ingredients (16)

For the corn "ribs"

4	corn on the cob — cut into 16 ribs
3 tbsp	olive oil — plus extra if needed
2 tbsp	lime juice
2 tsp	garlic powder
2 tsp	paprika
	pink Himalayan salt and pepper — to season

For the smoky chipotle aoili

1 cup	cashews — raw, soaked for 4 hours or overnight
1/4 cup	water
1/4 cup	lemon juice
1 tsp	onion powder
1 tsp	garlic powder
1/2 cup	apple cider vinegar
1/4 tsp	chipotle paste
1/8 tsp	white pepper
1/4 tsp	white miso
pinch	pink himalayan salt

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Method:

Corn “ribs”

Be very careful cutting the corn, it takes some practise and you may need to use a few different knives until you get the hang of it.

Stand the corn vertically upright and slice straight through the core, then slice again so you have 4 pieces of corn.

Repeat until all the corn has been cut. Mix together the remaining ingredients in a bowl and dip the corn ribs into the marinade, cover generously.

Air fry on high at 204C for 12-15 minutes to make these but they can easily be baked as well in a preheated oven at 180C for 25-30 minutes.

Once cooked they will naturally curve and bend to their desired shape.

Smoky chipotle aioli

Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.

Serve corn ribs with smoky chipotle aioli and freshly chopped parsley.

Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.