High Protein Spicy Corn Ribs
Get ready to elevate your snacking game with these High Protein Spicy Corn Ribs! This mouthwatering vegan twist on traditional corn ribs features a crispy, flavorful coating made from crumbled tofu, chickpea flour, and a punchy blend of smoked paprika, cumin, chili powder, and nutritional yeast. Perfectly seasoned and air-fried or baked to golden perfection, these finger-licking delights pack a satisfying crunch while delivering a protein boost in every bite. Paired with optional garnishes like fresh cilantro and zesty lime wedges, this recipe strikes the perfect balance of spice, texture, and tang. A simple yet creative appetizer or side dish, High Protein Spicy Corn Ribs are ideal for sharing at gatherings or enjoying as a guilt-free treat.
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Recipe Information
Ingredients
- 4 pieces Ears of corn
- 200 grams Extra-firm tofu
- 60 grams Chickpea flour
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Nutritional yeast
- 120 milliliters Unsweetened plant-based milk
- 2 tablespoons Olive oil
- 2 teaspoons Hot sauce
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (optional, for serving)
Instructions
Preheat your oven to 200°C (400°F) or set your air fryer to 200°C (400°F). Line a baking sheet with parchment paper or lightly oil your air fryer basket.
Carefully cut each ear of corn into quarters lengthwise to create 'ribs.' (Tip: Use a sharp knife and apply steady pressure to avoid splitting the corn unevenly.)
Drain and pat the tofu dry using paper towels or a clean kitchen cloth. Use a fork to crumble the tofu into small, fine pieces, mimicking bread crumbs.
In a large mixing bowl, combine the chickpea flour, smoked paprika, ground cumin, chili powder, salt, black pepper, garlic powder, and nutritional yeast. Mix well to create the spice coating.
In a separate small bowl, whisk together the plant-based milk, olive oil, and hot sauce to create a wet batter.
Dip each corn rib into the wet batter, ensuring it is evenly coated. Then, roll it in the spice coating mixture, pressing the tofu crumbs onto the corn to adhere well.
Place the coated corn ribs onto the prepared baking sheet or air fryer basket, leaving space between each piece for even cooking.
Bake in the oven for 20-25 minutes or air fry for 12-15 minutes, flipping halfway through, until the corn ribs are golden brown, crispy, and tender.
Remove the corn ribs from the oven or air fryer. Garnish with fresh cilantro, if desired, and serve with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4053 mg | 176% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 37.2 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1663 mg | 128% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2698 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
