Get the Recipe:
Garlic Butter Corn Ribs (Vegan)
Remove the leaves from the corn on the cob. Place the wide side down on a flat surface and use a large knife to slice to corn in half. Next, slice each piece in half once again to make quarters.
2 corn on the cob
Preheat the oven to 180 degrees C/350 and line a large baking tray with parchment paper.
Stir together the butter, garlic, paprika and salt.
1/4 cup vegan butter, 3 cloves garlic, 1/2 tsp paprika, 1/2 tsp salt
Brush each corn piece evenly with the garlic butter and arrange them in an even layer on the baking tray.
Proceed to bake for 10-12 minutes, until crispy and golden brown.
- To make in the air fryer, simply place the corn ribs in the air fryer basket and bake at 180 degrees C/350 F for 10-12 minutes. Shake half way through.
- I would recommend eating corn ribs immediately for the best flavor and crunchiness. However, you can store any leftovers in the fridge in an airtight container for up to 2 days. Eat them cold, or reheat quickly in the microwave before serving.
Calories: 125kcal, Carbohydrates: 9g, Protein: 2g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 389mg, Potassium: 140mg, Fiber: 1g, Sugar: 3g, Vitamin A: 747IU, Vitamin C: 4mg, Calcium: 6mg, Iron: 1mg