Corn ribs with vegan beans and apple ‘slaw

Corn ribs with vegan beans and apple ‘slaw

PREP TIME

15 mins 

COOKING TIME

20 mins 

SERVES

3  PEOPLE
As seen on Channel 4's Cook Clever Waste Less, this recipe for corn ribs with vegan beans and apple ‘slaw is the perfect 'Batch Cooking'. Making a big pot of vegan beans that can be repurposed across multiple meals is a great way to save money and reduce your waste.

INGREDIENTS

  • 2 cobs of corn
  • 1 tbsp Cajun spice seasoning (as below)
  • drizzle olive oil
  • 1 tbsp fine sea salt
  • 1 tsp caster sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 onion diced
  • 1 red pepper diced
  • 1 tin haricot beans
  • 1 tin chopped tomatoes
  • 1 tsp Cajun spice seasoning (as above)
  • 1 tsp marmite
  • 1 apple core removed thinly sliced
  • 1/4 sweetheart cabbage shredded
  • 1 carrot grated
  • 2 spring onions finely sliced
  • small handful raisins
  • 1 tbsp coconut yoghurt
  • barbecue sauce
  • 3 tbsp mixed seeds toasted

METHOD

  1. Start by making the Cajun seasoning. Mix all the spices, salt and sugar together in a jar and shake to combine.

  2. Bring a large pan of water to the boil and add the corn. Boil for 5 minutes, drain then run under cold water to cool.

  3. Make the corn into ‘ribs’ by cutting off the bottom 1cm or so with a sharp knife, so that you have a flat base. Sometimes this will already be done if buying from a supermarket.

  4. Lay the two halves down, then cut them in two lengthways, keeping some of the core intact. Each rib should be about four kernels wide. NOTE: If you are struggling to cut your corn, don’t worry. You can simply roast the cobs whole or cut into rounds.

  5. Place your corn ‘ribs’ on a tray and add a tablespoon of Cajun seasoning. Dress with olive oil and toss everything to combine. Bake in a 200°C oven for 15-20 minutes until the corn is starting to char. Remove from the oven and brush some barbecue sauce over the ‘ribs’. Return to the oven for 5 minutes to caramelise.

  6. While the corn is cooking, make the beans. Sweat the onion and pepper in olive oil until softened and starting to colour, around 5 minutes. Add the Cajun seasoning and cook out for a minute until fragrant. Add the tomatoes, marmite and a splash of water. Simmer for 15-20 minutes until the sauce is reduced and the beans are soft.

  7. To make the coleslaw, mix all the vegetables and fruits together with a tablespoon or so of yoghurt then season.

  8. Scatter the seeds over the ribs and serve with the beans and coleslaw on the side.