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Mexican Street Corn Ribs

  • 20 min
  • Preparation time 
    10 min
  • Servings
    Portions 2
recipe image Mexican Street Corn Ribs


Corn Ribs
  • 2 ears of corn on the cob, husks removed
  • 1 tablespoon Flora™ Salted Plant Butter, melted
  • 1 big pinch smoked paprika + plus more for topping
  • lime zest from 1 lime
  • 1 teaspoon chopped cilantro, optional
Sauce for Corn Ribs
  • 1/2 cup vegan mayonnaise
  • 1 teaspoon nutritional yeast
  • 1/2 teaspoon lime juice
Energy (kcal)506 kcal
Energy (kJ)2119 kJ
Protein (g)5.0 g
Carbohydrate incl. fibre (g)27.4 g
Carbohydrate excl. fibre (g)23.6 g
Sugar (g)9.8 g
Fibre (g)3.8 g
Fat (g)44.9 g
Saturated fat (g)3.6 g
Unsaturated fat (g)1.2 g
Monounsaturated fat (g)0.5 g
Polyunsaturated fat (g)0.6 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)379 mg
Salt (g)0.95 g
Vitamin A (IU)344 IU
Vitamin C (mg)8.9 mg
Calcium (mg)3 mg
Iron (mg)0.70 mg
Potassium (mg)344 mg


Corn Ribs
  1. To prepare corn ribs chop corn in half horizontally. Stand pieces up vertically and carefully cut directly though the center of the cob. Then chop the halves into quarters.
  2. Whisk melted plant butter and smoked paprika in a mixing bowl. Toss corn ribs in the mixture, and transfer to the air fryer. Set air fryer to 390°F for 8 minutes. Shake the air fryer basket frequently so the corn ribs get evenly golden brown and toasty.
  3. Brush corn ribs with sauce. Sprinkle smoked paprika, lime zest, and cilantro on top. Serve with lime wedges.
Sauce for Corn Ribs
  1. Whisk all ingredients together until smooth.
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