Cheesy Corn Ribs Delight (Print View)

Tender corn ribs brushed with spices, roasted, topped with cheese and lime for a flavorful treat.

# Components:

→ Corn

01 - 4 ears fresh corn, husked

→ Spice & Oil Mixture

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

→ Cheese & Toppings

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

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Stand each ear of corn upright on a towel and carefully cut lengthwise into quarters using a sharp chef's knife to create corn ribs.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until combined.
04 - Brush each corn rib thoroughly on all sides with the spiced oil mixture.
05 - Place the corn ribs cut side up on the prepared baking sheet and roast for 20 minutes, flipping halfway through, until edges are crisp and kernels curl slightly.
06 - Evenly sprinkle shredded cheddar and Parmesan over the corn ribs and return to the oven for 3 to 5 minutes until cheese is melted and bubbly.
07 - Transfer corn ribs to a serving platter, garnish with chopped cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • Corn transforms into something crispy and caramelized on the outside while staying tender inside, defying everything you thought corn could be.
  • The melted cheese and lime create this addictive salty-tangy moment that makes people reach for another rib before they've finished chewing the first.
  • It's ready in under an hour and feels impressive enough for guests but casual enough for a Tuesday night craving.
02 -
  • The cut side of the corn must face up during roasting or you'll miss out on the crispy caramelization that makes these special—I learned this by getting it wrong and being disappointed.
  • Don't crowd the baking sheet or the corn will steam instead of roast, and that means no crispy edges and a pale, sad result instead of golden and glorious.
  • Flip the corn about halfway through the first roast so both sides get equal time to crisp and curl, creating that addictive texture.
03 -
  • Cut your corn ribs the day before and store them in the fridge covered loosely with a damp towel—they won't dry out, and prep becomes nearly instant.
  • If your cheese isn't melting evenly, cover the baking sheet loosely with foil during the cheese melting step so they finish cooking through without the cheese browning too much.
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