Cheesy Corn Ribs (Printable Version)

Crispy roasted corn strips with smoky spices, melted cheese, cilantro, and lime for an irresistible snack.

# 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

# Steps:

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, carefully cut each ear of corn lengthwise into quarters to create ribs, rocking gently.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper until well combined.
04 - Brush the corn ribs on all sides with the spiced oil mixture, ensuring even coverage.
05 - Arrange corn ribs on the prepared baking sheet, cut side up, leaving space between pieces for proper air circulation.
06 - Roast for 20 minutes, flipping halfway through, until corn curls slightly and edges become golden and crisp.
07 - Sprinkle shredded cheddar 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 fresh cilantro and serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The spice blend hits every craving, smoky and savory with just enough heat to keep you reaching for another piece
  • They cook faster than whole ears and get these incredible crispy edges that make them utterly addictive
02 -
  • Getting through the middle sections of corn can be tricky, so take your time and let the knife do the work rather than forcing through
  • The corn will curl dramatically as it roasts, which is exactly what you want, so do not be alarmed when they start looking like little rainbow arches
03 -
  • Use the freshest corn you can find, ideally from a farmers market or picked that day, because the natural sugars make all the difference in the final result
  • Let the corn ribs rest for just a minute after adding the cheese so it sets slightly instead of sliding right off when you try to eat them
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