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Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese

These vegan corn ribs are roasted to golden, caramelized perfection, coated in smoky Aleppo chili butter, and topped with creamy lime zest vegan cream cheese. Perfect for summer BBQs, parties, or anytime you want a plant-based side that’s bursting with flavor and fun presentation.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: vegan
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 4 fresh corn cobs husked
  • 3 tbsp vegan butter melted
  • 2 tsp Aleppo chili flakes
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt to taste
Optional Add-ins
  • Pinch of cumin for earthy warmth
  • Fresh cilantro for garnish
  • Sprinkle of toasted sesame seeds
Lime Zest Cream Cheese Topping
  • 1/2 cup vegan cream cheese
  • Zest of 1 lime
  • 1 tsp lime juice

Equipment

  • Sharp chef’s knife
  • Cutting board
  • Baking sheet
  • Parchment paper
  • Small mixing bowls
  • Pastry brush

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the corn ribs: Stand each cob on its end and carefully slice it lengthwise into quarters. (Pro tip: Use a sharp, heavy knife and rock it gently — corn can be tough.)
  3. Mix the chili butter: In a small bowl, combine the melted vegan butter, Aleppo chili flakes, smoked paprika, garlic powder, and salt.
  4. Brush and bake: Arrange the corn quarters on a lined baking sheet. Brush generously with the chili butter.
  5. Roast: Bake for 20–25 minutes, flipping halfway, until the edges curl and caramelize.
  6. Make the topping: While the corn roasts, stir together vegan cream cheese, lime zest, and lime juice.
  7. Serve: Dollop or pipe the cream cheese over the hot corn ribs, sprinkle with cilantro or sesame seeds if desired, and serve immediately.

Notes

Vegan Corn Ribs with Aleppo Chili Butter & Lime Zest Cream Cheese – Helpful Tips

Choose Fresh, Firm Corn
Pick corn that feels heavy for its size and has bright green husks — it’ll be juicier and sweeter when baked.
Cut Carefully
Corn cobs are tough! Use a sharp chef’s knife and stand the cob upright, cutting lengthwise with steady pressure. A rocking motion helps.
Par-Cook for Ease
If cutting raw corn is tricky, microwave the whole cob for 1–2 minutes first to slightly soften it — just enough to make slicing safer.
Infuse the Butter Slowly
Melt the vegan butter gently over low heat before adding Aleppo chili. This keeps the flavor mellow and prevents burning.
Brush Generously
Coat every side of the corn ribs with the chili butter for maximum flavor in every bite.
Roast Until Curled
Corn ribs are ready when the edges curl and caramelize — that’s where the magic happens.
Zest Freshly
Grate lime zest directly over the warm cream cheese mixture so the oils release for a brighter citrus aroma.
Serve Immediately
Corn ribs are best enjoyed hot out of the oven, when the butter is still glossy and the cream cheese is soft and tangy.
Play With Heat Levels
Aleppo chili has a gentle warmth — if you want it spicier, mix in a pinch of smoked paprika or cayenne.