Begin by carefully removing the husks from the fresh corn on the cob. Cut each ear into quarter-length pieces to create corn ribs.

In a mixing bowl, combine olive oil, sweet paprika powder, garlic powder, salt, and pepper. Brush this mixture onto each corn rib.

Preheat your air fryer to 180°C (355°F). Place the seasoned corn ribs in the basket and cook for 15-20 minutes, flipping halfway through.

In a small saucepan, melt vegan butter over low heat, stir in olive oil and Aleppo chili flakes. Adjust salt to taste and let it cool slightly.

In a bowl, mix vegan cream cheese, lime zest, and lime juice until smooth. Refrigerate until ready to serve.

Once the corn ribs are cooked, drizzle with Aleppo chili butter and top with lime zest cream cheese, toasted pine nuts, and herbs.