|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|
|pink Himalayan salt and pepper — to season|
|1 cup||cashews — raw, soaked for 4 hours or overnight|
|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|
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.