The Best Corn Ribs Recipe!
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn halves coated with spiced oil and yogurt sauce with chipotle and cilantro, inspired by Mexican street corn. These are a versatile side or appetizer that can be served hot or cold.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cobs corn (peeled and cut into "ribs" (see step 1))
- 1 tablespoon oil ((such as olive or vegetable oil))
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 handful cilantro (roughly chopped (optional for garnish))
- 1/2 cup plain vegan yogurt ((such as almond or soy yogurt) (or sub vegan mayonnaise))
- 1/2 - 1 chipotle pepper in adobo sauce (finely chopped)
- 1/2 lime (juiced)
- 1 teaspoon agave
- 1/4 teaspoon salt
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 480mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 154mg
- Calcium
- 8mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.