The Vurger Co. at Home by The Vurger Co

Author:The Vurger Co. [Vurger Co., The]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2022-06-15T00:00:00+00:00

CHEF’S TIP: if you’ve forgotten to soak your cashews for a few hours to get them nice and soft, simply place them in a saucepan of boiling water and simmer for 15 minutes to soften.

Crispy Corn Ribs

with Chilli Garlic Butter

Another favourite blog recipe which we have levelled up with this gorgeous chilli garlic butter. These are a super addictive side dish, perfect for the warmer months.

SERVES 4-6 as a side

30 mins

For the ribs

4 corn on the cob

2 tbsp vegetable oil

1 tsp paprika

½ tsp onion powder

½ tsp garlic powder

For the chilli butter

50g (1¾oz) vegan butter

1 clove garlic, finely chopped

½ tsp chilli flakes

a handful of finely chopped fresh parsley

For best results use an air fryer preheated to 200°C (390°F).

If you are not using an air fryer, preheat the oven to 200°C fan/400°F/gas 7.

To make the chilli butter, gently melt the butter in a frying pan over a low heat. Add the garlic and chilli flakes and fry in the butter for 2 minutes, until fragrant. Remove from the heat and add the parsley. Pour into a container and place in the fridge until the corn ribs are ready.

To make the corn ribs, place a saucepan of water over a medium-high heat to boil. Once boiling, add the corn cobs and par-boil for 5 minutes. Drain and leave to cool slightly until you can handle them.

Starting with one piece of corn at a time, hold the corn standing upright, take a sharp knife and cut in half lengthways then in quarters. The core of the cob is super tough so be really careful when cutting. Always keep your fingers away from the blade.

Once you have your corn quartered, place it in a bowl and drizzle with the oil then sprinkle over the remaining ingredients.

Place the corn cobs in the air fryer or preheated oven and bake for 10–15 minutes.

Serve warm, with a teaspoon of the chilli butter on each corn rib.

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