CORN RIBS:
• 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
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
Serve corn ribs with Smoky Chipotle Aioli
and freshly chopped parsley.
Method
CORN RIBS:
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.
