Cheesy Corn Ribs (Printable Version)

Crispy corn strips roasted with spices and finished with melted cheese, fresh cilantro, and lime wedges.

# What You 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

# Step-by-Step Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Stand corn upright on a towel and use a sharp chef's knife to carefully cut each ear lengthwise into quarters, creating rib strips. Rock the knife gently through the cob.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until thoroughly combined.
04 - Brush the corn ribs on all sides with the spiced oil mixture, ensuring even coverage.
05 - Place corn ribs on the prepared baking sheet, cut side up in a single layer.
06 - Roast for 20 minutes, flipping halfway through cooking, until corn curls slightly and edges become crisp and golden.
07 - Sprinkle shredded cheddar and grated 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 fresh cilantro and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The way the natural sugars caramelize at high heat creates an almost candy-like sweetness that balances perfectly with savory spices
  • These disappear faster than any other side dish I have ever served, with people going back for thirds and fourths
02 -
  • Cutting corn into ribs takes some practice and can feel precarious. If you are nervous, start by cutting the ear in half lengthwise, then cut each half again. Much safer and yields the same result.
  • The corn will continue to soften slightly as it sits with the melted cheese on top. Serve these right away for the best texture contrast between crispy edges and tender centers.
03 -
  • Let the corn come to room temperature for about 20 minutes before cutting if it has been refrigerated. Cold corn is harder to cut safely and evenly.
  • After brushing with the oil mixture, let the corn sit for 5 minutes before roasting. This allows the spices to bloom and cling better to the surface.
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