Cheesy Corn Ribs (Print Version)

Crispy roasted corn quarters brushed with smoky spices, topped with melted cheddar and Parmesan cheese, finished with cilantro and lime.

# 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

# How to Make It:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Carefully cut each ear of corn lengthwise into quarters to create ribs. Stand corn upright on a towel and use a sharp chef's knife, rocking gently.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
04 - Brush the corn ribs on all sides with the spiced oil mixture.
05 - Arrange corn ribs on the prepared baking sheet, cut side up.
06 - Roast for 20 minutes, flipping halfway, until corn curls and edges are crisp.
07 - Sprinkle shredded cheese 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 cilantro and serve with lime wedges.

# Expert Advice:

01 -
  • The corn curls into little rib shapes as it roasts, which makes you look like you spent hours on presentation when really you just cut and baked.
  • Cheese melts into every crevice, and the lime juice at the end wakes up all the smoky, salty flavors in one bright squeeze.
  • Its vegetarian, gluten free, and impressive enough that people will ask you to bring it again.
02 -
  • Cut the corn on a damp towel, not a bare cutting board, it keeps the ear from rolling and saves your fingers from a close call with the knife.
  • Flip the ribs at the halfway mark or the bottoms will burn while the tops stay pale and sad.
  • Dont walk away during the cheese step, it goes from melted to scorched in about 90 seconds.
03 -
  • Use a serrated knife if your chefs knife isnt sharp enough, it grips the cob better and makes cleaner cuts.
  • For extra flavor, char the corn on a grill for 2 minutes per side before cutting and roasting.
  • If youre making a big batch, use two baking sheets so the ribs have room to curl without crowding.
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