When it comes to ribs, who says meat-eaters get to have all the fun? On this episode of In The Know: Kitchen Etc, vegan cookbook author Carleigh Bodrug (@plantyou) shares her recipe for vegan corn ribs, served with a side of high-protein, vegan chipotle mayo made from blended tofu. This hearty, crunchy dish is sure to be a hit with vegans and non-vegans alike, and it’s the perfect side dish for any dinner party or weekday meal!
Ingredients
Corn Ribs
- 2 ears of corn
- 2 tbsps extra virgin olive oil
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ tsp cinnamon
- ½ tsp sea salt
- 1 tbsp maple syrup
- Fresh cilantro, to garnish
Vegan Chipotle Mayo
- 1 cup extra firm tofu
- 1 can chipotle peppers in adobo
- ½ tsp garlic powder
- 1 lemon, juiced
- ¼ tsp paprika
- ½ tsp sea salt
Directions
Corn Ribs
- Preheat your oven to 400 degrees Fahrenheit.
- Start by cutting the top and bottom off the cobs of corn.
- Stand the corn upright on the cutting board, then drive through the center of the corn vertically with your knife, slicing the cob into halves.
- Lay the halves flat-side down on the cutting board and slice them in half lengthwise.
- In a bowl, whisk together olive oil, chili powder, paprika, cumin, garlic powder, cinnamon, sea salt and maple syrup to make a marinade. Whisk until it forms a paste.
- Place the corn on a parchment paper-lined baking sheet, then use a brush to spread on the marinade.
- Bake in the oven at 400 degrees Fahrenheit for 25 minutes.
Vegan Chipotle Mayo
- Add the ingredients to a blender and blend until smooth.
- Drizzle the chipotle mayo over the corn ribs, then top with fresh cilantro and enjoy!
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