Description
A fun, shareable appetizer featuring corn cut into rib-like strips, roasted until crispy, and served with creamy whipped cottage cheese and a spicy-sweet hot honey drizzle.
Ingredients
Scale
For the Crust:
- 4 ears of corn, husked and cleaned
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup cottage cheese
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 cup honey
- 1 teaspoon chili flakes
- 1 tablespoon chopped fresh cilantro for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Stand each ear of corn upright on a cutting board. Carefully slice downward to cut each ear into quarters, creating ‘rib’ shapes.
- In a bowl, toss corn ribs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange corn ribs in a single layer on the baking sheet. Roast for 20-25 minutes, flipping halfway, until golden and slightly charred.
- While corn roasts, blend cottage cheese, Greek yogurt, and lemon juice in a food processor until smooth and creamy. Set aside.
- In a small saucepan, warm honey over low heat. Stir in chili flakes and let infuse for 5 minutes, then remove from heat.
- To serve, spread whipped cottage cheese on a plate, top with corn ribs, drizzle with hot honey, and garnish with cilantro.
Notes
You can customize the seasonings to taste.