These meat-free air fryer 'ribs' are a delicious alternative to meat. Covered in cheese, coriander and chilli, they make a tasty starter or light supper.
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
300
Ingredients
2
corn cobs
50g
butter, melted
2tsp.
garlic granuels
2tsp.
paprika
Juice of 1 lime
11/2Tbsp.
Parmesan, or vegetarian hard cheese, finely grated
1/2
red chilli, deseeded and finely chopped
Small handful of fresh coriander, leaves picked and roughly chopped
Directions
Step 1Preheat air fryer to 200°C, according to manufacturer’s instructions. With a sharp knife, carefully cut each corn cob in half lengthways through the centre to make two long pieces. Halve each piece again lengthways into quarters to make 8 long ‘ribs’.
Step 2In a medium bowl, mix the butter, garlic powder, paprika, lime juice and plenty of seasoning until combined. Add the corn to the bowl and toss to coat completely.
Step 3Put the corn into the drawer or on the shelf in the air fryer in a single layer. Cook for 20min, turning/shaking the ribs halfway through until crisp and slightly charred.
Step 4Remove the ribs from the air fryer and sprinkle with the Parmesan/hard cheese, chilli and coriander. Serve.
To make vegan corn ribs, replace the butter with an equal amount of plant-based oil of your choice and omit the Parmesan.
Make sure you use a sharp, heavy knife to cut the corn cobs, patiently rock the blade back and forth when the knife hits the tough core, keeping your free hand always on top of the knife.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
