Cheesy Corn Ribs (Printable)

Crispy roasted corn ribs topped with melted cheese, smoky spices, and fresh cilantro. A zesty, addictive side dish or appetizer.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Stand each ear of corn upright on a towel. Using a sharp chef's knife, carefully cut lengthwise into quarters to create ribs, rocking the knife gently for clean cuts.
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 thoroughly on all sides with the spiced oil mixture using a pastry brush.
05 - Arrange prepared corn ribs on the parchment-lined baking sheet with cut side facing up.
06 - Roast for 20 minutes, flipping halfway through cooking, until corn kernels curl and edges become crisp and golden.
07 - Sprinkle shredded cheddar and Parmesan cheese evenly over the corn ribs. Return to oven for 3 to 5 minutes until cheese is melted and bubbly.
08 - Transfer corn ribs to a serving platter. Sprinkle with fresh cilantro and serve immediately with lime wedges on the side.

# Expert Tips:

01 -
  • It turns ordinary corn into a handheld, crunchy snack that feels fancy but takes almost no skill.
  • The cheese gets all bubbly and crisp at the edges, clinging to every smoky, spiced curve.
  • Everyone who tries it asks for the recipe, even though it's just corn with attitude.
02 -
  • A dull knife makes cutting corn dangerous, so sharpen your blade or use your heaviest chef's knife and let the weight do the work.
  • If your corn ribs don't curl much, it's usually because the oven wasn't hot enough or you didn't roast them long enough, patience pays off here.
  • Don't add cheese too early or it will burn before the corn gets crispy, wait until the ribs are golden and starting to cup.
03 -
  • Run your knife under hot water and dry it before cutting the corn, it glides through the cob more smoothly.
  • If the cheese starts to brown too fast, tent the pan loosely with foil for the last minute, you want melted not scorched.
  • Always taste your spice mix before brushing, some smoked paprikas are sweeter or saltier than others and you can adjust on the fly.
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