• 4 corn on the cobs, cut into 16 r ibs
• 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
SMOKY CHIPOTLE AIOLI:
• 1 cup raw cashews, soaked for 4 hours
• 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
Serve corn ribs with Smoky Chipotle Aioli
and freshly chopped parsley.
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.
SMOKY CIPOTLE AIOLI:
Combine all the ingredients together in a blender or Nutribullet and blend until smooth and creamy.
Pair with Absolute Zero Nectar Non-Alcoholic Sparkling Wine.
ABOUT THE WINE:
A delicious non-alcoholic champagne with tiny festive bubbles, luscious rich honey, fresh fruit and nougat on the palate, well balanced with a smooth finish.