Corn Ribs with Smokey Sunflower Dip

CORN

• Heat oven to 400
• Quarter corn in half lengthwise (be careful, this takes strength and a sharp knife)
• bake at 400 for 20 min or until kernels are juicy when pricked and ribs curl
• Remove from oven and sprinkle generously with olive oil and sea salt
• garnish with cilantro, lime, sloppy papi and salt

SMOKEY SUNFLOWER CHIPOTLE DIP

1 cup sunflower seeds, soaked 1-2 hours

1 cup steamed butternut squash or sweet potato

2 TBL olive oil

1 TBL Miso

1 TBL nutritional yeast

1 TBL Hi Note Sloppy Papi

(or 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic & onion powder)

pinch of sea salt

pinch of cayenne

3/4 cup water (more if needed to blend)

Blend all ingredients until smooth!

 

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