cheesy corn ribs (Print View)

Crispy, tender corn strips brushed with spices, roasted, and topped with melted cheese and lime.

# Components:

→ Corn

01 - 4 ears fresh corn, husked

→ Spice & Oil Mixture

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon ground cumin
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Cheese & Toppings

08 - 1 cup shredded cheddar cheese or Monterey Jack
09 - ¼ cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh cilantro
11 - 1 lime, cut into wedges

# Directions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Stand each husked ear of corn upright on a towel and, using a sharp chef’s knife, carefully cut lengthwise into quarters to create ribs.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until combined.
04 - Brush the spiced oil mixture generously over all sides of the corn ribs.
05 - Place the corn ribs cut side up on the prepared baking sheet in a single layer.
06 - Roast for 20 minutes, flipping halfway through, until the corn curls and edges become crisp.
07 - Sprinkle shredded cheese and grated Parmesan evenly over the corn ribs and return to the oven for 3 to 5 minutes until the cheese melts and bubbles.
08 - Transfer the corn ribs to a serving platter. Sprinkle with chopped cilantro and serve alongside lime wedges.

# Expert Advice:

01 -
  • They feel indulgent and messy in the best way, but come together in under 45 minutes.
  • The spiced oil makes the corn taste deeper and more complex than plain buttered corn ever could.
  • Watching cheese bubble and crisp under the broiler feels like you're doing something fancy when you're really just roasting vegetables.
02 -
  • The corn must be cut into true quarters, not paper-thin slices or hesitant half-cuts; this is what makes them "ribs" and gives them structure to hold cheese.
  • Flipping halfway through roasting is not optional—one side needs to contact the hot pan to develop that caramelized edge that makes people keep eating them.
03 -
  • A truly sharp knife makes cutting the corn so much easier and safer than a dull one; spend the thirty seconds sharpening before you start.
  • If your corn is slightly underripe, roast it the full 25 minutes; if it's very fresh and sweet, watch it carefully after the 15-minute mark so it doesn't char too much.
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