Plant Based Corn "Ribs" - Hellmann's
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Yields
4
Directions
- Combine 2 Tbsp. Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, 1 tsp. chili powder and 1/2 tsp. cumin in cup. Set aside.
- Place corn on one flat end standing up on cutting board. Center a sharp knife on top of corn and using a rolling pin, hammer the knife through the core of the corn.
- Turn the 2 halves core sides down on cutting board. Center the knife in middle of corn and hammer with rolling pin to cut in half lengthwise.
- Brush corn with Vegan Dressing and Spread mixture. Grill 8 to 10 minutes, turning as needed until lightly charred and tender.
- Arrange corn on serving platter; sprinkle with "cheese" and cilantro, then drizzle with remaining 2 Tbsp. Vegan Dressing and Spread and sprinkle with remaining 1/2 tsp. chili powder.
- Serve with lime wedges.
Tips
- For easy and safe cutting, make sure your knife is sharp and secure cutting board with a damp paper towel underneath to avoid slipping.
- Recipe is also delicious on whole corn cobs, if desired.
Ingredients
- 4 tbsp Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing, divided
- 1 1/2 tsp. chili powder, divided
- 1/2 tsp. ground cumin
- 4 ears corn-on-the-cob, husked, pointed ends trimmed
- 1/4 cup vegan cheddar cheese alternative
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving