These garlic butter corn ribs are crispy, slightly spicy, garlicky, and incredibly delicious. Serve them as a snack or appetizer with a dip of your choice! Vegan and ready in 15 minutes.
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.
¼ cup vegan butter, 3 cloves garlic, ½ tsp paprika, ½ 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.
Video
Notes
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.
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