Cheesy Corn Ribs (Printable)

Roasted corn strips with smoky spices, melted cheese, and fresh lime. Crispy, tender, and utterly addictive.

# 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. Line a large baking sheet with parchment paper.
02 - Stand corn upright on a towel and carefully cut each ear lengthwise into quarters using a sharp chef's knife, rocking gently 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 corn ribs thoroughly on all sides with the spiced oil mixture.
05 - Arrange corn ribs on the prepared baking sheet, cut side up in a single layer.
06 - Roast for 20 minutes, flipping halfway through, until corn begins to curl and edges become crisp and golden.
07 - Sprinkle shredded cheddar and grated 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 with lime wedges on the side.

# Recipe Expert Tips:

01 -
  • Corn transforms into something that looks fancy but uses almost no effort once you master the cutting trick.
  • The edges get so crispy they shatter like chips while the inside stays juicy and sweet.
  • Cheese melts into every crevice and makes it impossible to eat just one piece.
  • It works as a snack, a side, or something to bring to a potluck that people actually remember.
02 -
  • If your knife isn't sharp, you'll crush the cob instead of cutting it cleanly, so take two minutes to sharpen before you start.
  • Don't skip flipping the ribs halfway through or one side stays pale and soft while the other burns.
  • Watch the cheese closely in those last few minutes because it goes from melted to scorched faster than you think.
03 -
  • Use a pastry brush with silicone bristles instead of natural ones because the oil mixture is thick and natural bristles clump.
  • Let the corn ribs cool for two minutes after they come out of the oven so the cheese sets slightly and doesn't slide off when you move them.
  • If you want cotija or feta instead of cheddar, crumble it over the ribs in the last minute of roasting so it softens without disappearing.
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