Cheesy Corn Ribs (Printer-friendly)

Roasted corn strips brushed with spices, topped with melted cheddar and Parmesan, finished with fresh cilantro and lime.

# What You'll Need:

→ Corn

01 - 4 ears fresh corn, husked

→ Spice & Oil Mixture

02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Cheese & Toppings

08 - 1 cup shredded cheddar cheese (or Monterey Jack)
09 - 1/4 cup grated Parmesan
10 - 2 tbsp chopped fresh cilantro
11 - 1 lime, cut into wedges

# How to Make It:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Carefully cut each ear of corn lengthwise into quarters to create ribs. Stand corn upright on a towel and use a sharp chef's knife, rocking gently.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
04 - Brush the corn ribs on all sides with the spiced oil mixture.
05 - Arrange corn ribs on the prepared baking sheet, cut side up.
06 - Roast for 20 minutes, flipping halfway, until corn curls and edges are crisp.
07 - Sprinkle shredded cheese and Parmesan evenly over the corn ribs. Return to oven for 3-5 minutes, until cheese is melted and bubbly.
08 - Transfer to a serving platter. Sprinkle with chopped cilantro and serve with lime wedges.

# Expert Suggestions:

01 -
  • They're crispy on the outside, tender inside, and feel indulgent without any real work—roasting does almost everything.
  • Fresh corn gets a completely different personality when you treat it like this, catching all those charred, caramelized edges that regular corn-on-the-cob never achieves.
02 -
  • Standing the corn upright on a towel while cutting saves your fingers and your countertop—I learned this the hard way with a knife slip that went nowhere near anywhere I wanted it to go.
  • Flip the corn halfway through roasting so both sides get that gorgeous char and the spices don't burn on one side while the other stays pale.
03 -
  • Use a sharp knife and steady rocking motion when cutting corn lengthwise—rushing or using a dull blade turns the kernels into mush instead of keeping them intact.
  • If your corn is slightly underripe, add an extra 5 minutes to the initial roast to help it caramelize and develop sweetness.
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