Cheesy Corn Ribs (Print)

Tender corn strips roasted with smoky spices and melted cheese, finished with fresh cilantro and lime.

# Ingredients:

→ 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

# Instructions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut each ear of corn lengthwise into quarters by standing the corn upright on a towel and using a sharp chef’s knife to carefully slice into ribs.
03 - Whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl.
04 - Coat the corn ribs thoroughly with the spiced oil mixture on all sides.
05 - Place corn ribs cut side up on the prepared baking sheet in a single layer.
06 - Roast for 20 minutes, flipping halfway through, until corn curls and edges develop a crisp texture.
07 - Evenly sprinkle shredded cheddar and Parmesan over corn ribs, then return to the oven for 3 to 5 minutes until cheese melts and bubbles.
08 - Transfer to a serving platter, sprinkle with chopped cilantro, and serve with lime wedges.

# Pro Tips:

01 -
  • They're crispy on the edges, tender inside, and feel like eating corn on the cob but with way more surface area for cheese and seasonings.
  • Your whole kitchen smells incredible while they roast, and you can have them ready in under 45 minutes.
  • They work as an appetizer, a side dish, or a game-day snack that people genuinely get excited about.
02 -
  • The corn ribs need a truly sharp knife and a stable cutting surface; a dull blade will crush the corn instead of cutting it cleanly, and you'll lose some of that tender texture.
  • Don't skip the parchment paper—it sounds like a small detail, but it's the difference between golden corn and corn that sticks frustratingly to the pan.
  • Timing matters on that final cheese step; cheese that sits in a 425°F oven for too long separates and gets greasy instead of creamy and cohesive.
03 -
  • A damp kitchen towel under the corn while you're cutting it is a game-changer; it stabilizes everything and makes the whole process safer and less frustrating.
  • Brush the spiced oil on while your baking sheet is already in the oven; the heat starts crisping the corn immediately, which gives you better texture throughout.
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