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Valeria Dolbel

I'm a nutritional therapist and beauty nutrition practitioner specialising in plant-based nutrition and holistic gut, hormone and skin health. In other words, I help people to transition and maintain a balanced plant-based diet to achieve radiant health!

Hello + Welcome!

Boiled corn with salt always reminds me of my childhood and hot summer days. Just the smell of it brings a lot of warm memories.

When I was a kid in Russia, my mum would bring fresh corn from the village or a local market during the warm months of the year, so its sweet smell is now forever associated with happiness and warmth.

When I lived in Thailand, cooked corn was one of the most popular snacks sold at the beach. I remember sitting on the sand after a long day under the sun, watching the sunset and munching juicy corn. I honestly think it’s one of the best-tasting things, making any outdoor experience better.

I tried corn ribs at a vegan restaurant a while ago and couldn’t stop thinking about them! It was at the plant-based fine dining restaurant “Bustan” in Koh Phangan, Thailand. If you make it there, I highly recommend you go for their vegan-tasting menu!

I had to try several recipes to find the one that would hit the way the restaurant version did, and here it is! The thing is that making corn ribs is almost as easy as boiling the corn, so if you are looking for a lazy snack idea, give corn ribs a go!

“Good food is very often, simple food”, as Anthony Bourdain once said, and this recipe is the proof!

Corn is high in fibre and offers more protein than most vegetables. It makes a perfect snack or a side dish. I like to pair corn ribs with vegan mayo; it can be store-bought or made yourself.

You can find my favourite high-protein vegan mayo recipe here.

Follow the instructions for the best corn dish of your life!

Miso Sesame Corn Ribs

Finger-licking corn recipe to wow your family and friends.
Total Time 45 minutes
Course Appetizer, Side Dish, Snack
Servings 2
Calories 266 kcal


  • 2 cob corn
  • 2 tbsp white miso paste
  • 2 tbsp honey or maple syrup
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar or ACV


  • Preheat the oven to 220C. Cut the corn into quarters using a sharp knife and a non-slip cutting board.
  • In a small bowl, mix the miso paste, honey, olive oil, sesame oil and rice vinegar.
  • Lay corn pieces on a lined baking tray and brush with the miso glaze.
  • Roast for 25-30 minutes. Serve with some salt, fresh lime, coriander and vegan mayo.


Calories: 266kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.01gSodium: 15mgPotassium: 254mgFiber: 2gSugar: 23gVitamin A: 168IUVitamin C: 6mgCalcium: 4mgIron: 1mg


”I feel amazing, I have had so much more energy over the past 3 weeks, my skin and complexion have improved, no more bloating and the best is I have more clarity about my life. I’ve gained so much from doing this and I want to continue these good habits. Thank you Valeria Dolbel for helping me with this upgrade and reset. I couldn’t have done it without you!”

-Michelle R.

“Valeria is very passionate and knowledgeable on following a plant-based diet to improve overall health. "

yes please ⋙

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