Crispy Cheesy Corn Ribs (Printable Version)

Roasted corn quarters brushed with spiced oil, topped with melted cheddar and Parmesan cheese, finished with fresh cilantro and lime wedges.

# Ingredient List:

→ 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

# Directions:

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 to carefully cut each ear lengthwise into quarters, rocking gently to create ribs.
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. Roast for 20 minutes, flipping halfway through, until corn curls and edges become crisp.
06 - Sprinkle shredded cheddar and grated Parmesan evenly over the corn ribs. Return to oven for 3–5 minutes until cheese is melted and bubbly.
07 - Transfer to a serving platter. Sprinkle with chopped cilantro and serve with lime wedges on the side.

# Expert Tips:

01 -
  • These corn ribs curl up beautifully when roasting, creating the perfect little handles for dipping and munching without the usual corn-in-teeth embarrassment.
  • The combination of crispy edges and tender insides delivers two completely different textures in each bite, which is why my kids now request these instead of regular corn.
02 -
  • The first time I made these, I didnt score the cobs deeply enough and they refused to curl properly, so make sure your knife cuts go all the way through to the core.
  • Letting the corn ribs rest for just 2 minutes after adding the cheese creates that perfect texture where the cheese is still gooey but has set enough not to slide off completely when picked up.
03 -
  • When corn is out of season, you can use frozen corn on the cob thats been completely thawed, though youll need to extend the cooking time by about 5 minutes and the curl wont be quite as dramatic.
  • For the absolute crispiest edges, pat your corn completely dry after husking and before cutting it will make a noticeable difference in the final texture.
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