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Corn "Ribs" with Smoky Chipotle Aioli

Prep time: 20 minutes (excluding time for soaking cashew nuts)

Cooking time: 15 minutes if using Air Fryer or 30 minutes if using oven

Serves: 4

Vegan corn ribs with creamy smoky chipotle aioli dipping sauce!

I am currently obsessed with all things organic corn and these vegan corn 'ribs' are honestly a genius trend. Some internet trends are truly worth trying and this is one of them!

They are super quick and simple to make - you can play around with spice mixes and marinades. They work best if the mix isn't too wet and is more on the dry side. Otherwise the corn tends to steam instead of going crispy. It's like corn on the cob and popcorn had a baby - the perfect combo. They make a great snack for weekends around the braai, especially when people are hungry and looking for something to munch while you are still cooking. This is it!

I served these with a glass of refreshing zero alcohol bubbly from Van Loveren's new range, Absolute Zero. It is a de-alcolised 100% Sauvignon Blanc with 0% alcohol, the perfect crisp drink for the summer. It also makes a great base for mocktails too. A wonderful alternative for mindful drinkers, fitness enthusiasts, tea totalers and conscious consumers.

Let’s cook ☺


Corn 'ribs'

  • 4 corn on the cobs, cut into 16 ribs

  • 3 tbsp olive oil + extra if needed

  • 2 tbsp lime juice

  • 2 tsp garlic powder

  • 2 tsp paprika

  • Pink Himalyan salt and black pepper to taste

Smoky chipotle aioli

  • 1 cup raw cashews, soaked for 4 hours or overnight

  • ½ cup water

  • ¼ cup lemon juice

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • ½ apple cider vinegar with “the Mother”

  • ¼ tsp chipotle paste

  • 1/8 tsp ground white pepper

  • ¼ tsp white miso (optional)

  • Pinch of Pink Himalayan salt

Serving suggestion:

Serve corn ribs with smoky chipotle aioli and freshly chopped parsley

Method for corn 'ribs'

  1. Be very careful cutting the corn, it takes some practise and you may need to use a few different knives until you get the hang of it. Stand the corn vertically upright and slice straight through the core, then slice again so you have 4 pieces of corn. Repeat until all the corn has been cut. Mix together the remaining ingredients in a bowl and dip the corn ribs into the marinade, cover generously. I used my Air Fryer on high at 204C for 12-15 minutes to make these but they can easily be baked as well in a preheated oven at 180C for 25-30 minutes. Once cooked they will naturally curve and bend to their desired shape.

Method for smoky chipotle aioli

  1. Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.


Special thanks to food stylist and photographer, Samantha Lowe.


With love,




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