These corn ribs with vegan mayo are the perfect side dish

When it comes to ribs, who says meat-eaters get to have all the fun? On this episode of In The Know: Kitchen Etc, vegan cookbook author Carleigh Bodrug (@plantyou) shares her recipe for vegan corn ribs, served with a side of high-protein, vegan chipotle mayo made from blended tofu. This hearty, crunchy dish is sure to be a hit with vegans and non-vegans alike, and it’s the perfect side dish for any dinner party or weekday meal!


Corn Ribs

  • 2 ears of corn

  • 2 tbsps extra virgin olive oil

  • 1 tsp chili powder

  • ½ tsp paprika

  • ½ tsp cumin

  • ½ tsp garlic powder

  • ½ tsp cinnamon

  • ½ tsp sea salt

  • 1 tbsp maple syrup

  • Fresh cilantro, to garnish

Vegan Chipotle Mayo

  • 1 cup extra firm tofu

  • 1 can chipotle peppers in adobo

  • ½ tsp garlic powder

  • 1 lemon, juiced

  • ¼ tsp paprika

  • ½ tsp sea salt


Corn Ribs

  1. Preheat your oven to 400 degrees Fahrenheit.

  2. Start by cutting the top and bottom off the cobs of corn.

  3. Stand the corn upright on the cutting board, then drive through the center of the corn vertically with your knife, slicing the cob into halves.

  4. Lay the halves flat-side down on the cutting board and slice them in half lengthwise.

  5. In a bowl, whisk together olive oil, chili powder, paprika, cumin, garlic powder, cinnamon, sea salt and maple syrup to make a marinade. Whisk until it forms a paste.

  6. Place the corn on a parchment paper-lined baking sheet, then use a brush to spread on the marinade.

  7. Bake in the oven at 400 degrees Fahrenheit for 25 minutes.

Vegan Chipotle Mayo

  1. Add the ingredients to a blender and blend until smooth.

  2. Drizzle the chipotle mayo over the corn ribs, then top with fresh cilantro and enjoy!

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