Ingredients:
The corn ribs:
2 sweet corns on cob
1 tsp smoked paprika
1 tsp oregano
1/2 tsp chili powder (optional)
1/2 tsp ground onion powder
1/2 tsp ground garlic powder
1 tbsp olive oil
S & P to season
The avocado mayo:
1 avocado
1/2 cup Greek style yogurt
1 medium-sized lemon, juiced
S & P to taste
The maple glaze (optional):
1 tbsp olive oil
1 tbsp maple syrup
The method:
Preheat the oven to 180 Celsius and line an oven proof tray with baking paper.
To prepare the corn ribs, peel and clean the corn and slightly trim both ends off. Use a sharp knife and on a stable surface, carefully halve the corn vertically and then repeat to have 4 corn strips.
Transfer corn ribs into a large mixing bowl, add in all the seasoning spices, drizzle olive oil and season with salt and pepper. Use your hands to coat the seasoning until ribs are well seasoned.
Transfer seasoned corn ribs onto the tray and bake in the centre of the oven for around 25-30 minutes until the corn ribs are cooked.
While corn ribs are baking, prepare the avocado mayo. In a blender, simply blend avocado, yogurt, and juice of a lemon until smooth and creamy. Season with salt and pepper, transfer to a bowl and set aside in the fridge before serving.
In a bowl, mix olive and maple syrup until well combined. When corn ribs are baked, brush with maple glaze evenly before serving.
Serve corn ribs warm with avocado mayo and garnish with vegan parmesan cheese, nutritional yeast and freshly chopped coriander leaves
Notes:
Be very careful when cutting the corn. You can cut the corn into half lengthwise first and then into strips for an easier option or you can skip cutting and make it with the whole corn on the cob.
You can also grill the seasoned corn ribs on a griddle or even better a BBQ. Cooking time depends on the type of cooking method and your preference.
The maple glaze is totally optional but highly recommended.
Recipe created for The Avo Tree by Ting Xu @Alittlepositivityeveryday
