Corn Ribs

Ingredients
​- 4 fresh ears of sweet corn, husked and cleaned
​- 3 tbsp olive oil or melted vegan butter

- 1 tsp smoked paprika

- 1 tsp garlic powder
​- 1/2 tsp onion powder
- ​1/2 tsp ground cumin
- ​1/2 tsp sea salt (or to taste)

- Fresh cilantro and lime wedges, for serving

 Smoky Lime Dip:
- 1/3 cup plain plant-based yogurt or vegan mayo
​- 1 tsp lime juice
- ​1/2 tsp sriracha or hot sauce (optional)
​- Pinch of smoked paprika and salt

Instructions 

- Place corn cut-side down on a sturdy tea towel to prevent slipping

- Trim off both stem ends of each ear of corn to create a flat, stable base. 

- Stand the ear upright on a secure cutting board. 

- Using a heavy chef's knife, slice downward through the center to split it in half lengthwise.

- Lay the flat halves down and slice through the center again to make 4 strips per ear (16 total).

- In a small bowl, whisk together the olive oil (or melted vegan butter), smoked paprika, garlic powder, onion powder, cumin, and salt. 

- Brush the mixture generously over all sides of the corn strips.

Air Fryer (Recommended): 

- Preheat to 200°C (400°F) Arrange corn in a single laver (cook in batches if needed). Air frv for 12-15 minutes, flipping halfway, until edges are charrec and curled

Oven: 

- Preheat to 220°C 425°F) fan-forced. Line a baking sheet with parchment paper. 

- Bake for 25-30 minutes until browned and curved

Dipping Sauce 

- Whisk together the vegan mayo/yogurt, lime juice, hot sauce, paprika, and salt.

- Garnish hot corn ribs with fresh chopped cilantro and extra lime juice before serving alongside the dip.