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Air Fryer Corn Ribs with Spicy Coconut Yogurt Sauce
MCCORMICK16Ingredients
55Minutes
290Calories
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Description
Every bite is a beautiful explosion of flavor in this plant-based, bbq-meets-Mexican-street-corn take on sticky ribs. Charred and slathered with a sticky-sweet glaze and rich, umami filled butter, corn “riblets” are finished with a crunchy topping of smoked paprika pumpkin seeds and spicy citrus coconut yogurt sauce to really steal the show.
Ingredients
US|METRIC
8 SERVINGS
- 3/4 cup unsalted butter (softened)
- 2 Tbsp. white miso paste
- 1/4 tsp. garlic powder
- 1 cup coconut milk yogurt (plain)
- 2 Tbsp. fresh lime juice
- 1 Tbsp. frank (’s RedHot® Original Cayenne Pepper Sauce</b>)
- 1/2 cup pepitas
- 1/4 tsp. vegetable oil
- 1 tsp. paprika (smoked)
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- 2/3 cup pure maple syrup
- 2 Tbsp. fresh lime juice
- maple seasoning (2 tsps grill mates smokehouse)
- 8 ears corn husks (fresh, and silk strands removed, ends trimmed)
- 1/4 cup chopped fresh cilantro
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Directions
- For the Miso Butter, place all ingredients in food processor. Pulse until well blended and smooth. Set aside.
- For the Coconut Sauce, whisk all ingredients in small bowl until well blended. Cover and refrigerate until ready to serve.
- For the Pepitas, heat small skillet on medium-high heat. Add pepitas; toast just until seeds begin to pop. Transfer to small bowl. Drizzle with oil. Add spices and salt, tossing to coat well. Cool slightly; coarsely crush. Set aside until ready to serve.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories290Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat12g60% |
Trans Fat0g |
Cholesterol45mg15% |
Sodium250mg10% |
Potassium160mg5% |
Protein3g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber<1g3% |
Sugars17g |
Vitamin A15% |
Vitamin C6% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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