Corn ribs with vegan beans and apple slaw

Corn ribs with vegan beans and apple ‘slaw


15 mins 


20 mins 


This recipe for corn ribs with vegan beans and apple ‘slaw is the perfect 'Batch Cooking', that can be repurposed across multiple meals.


  • 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


  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.