Cheesy Corn Ribs (Printable)

Crispy roasted corn strips with melted cheese, smoky spices, and a squeeze of lime. A savory, vegetarian side that's ready in 40 minutes.

# 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 Steps:

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 -
  • Corn transforms into crispy, finger-friendly ribs that curl dramatically in the oven and disappear fast.
  • The smoky spice blend and melted cheese turn simple corn into something you cannot stop eating.
  • Perfect for summer gatherings or whenever you want something fun and impressive without much fuss.
02 -
  • Use a sharp knife and a steady hand when quartering the corn, the cob is dense and you need control to avoid slipping.
  • Do not skip flipping the ribs halfway through roasting, both sides need heat to curl and crisp properly.
  • Watch the cheese closely in those final minutes, it can go from melted to burnt fast under high heat.
03 -
  • Brush the spiced oil generously into every groove and ridge of the corn, that is where the flavor hides and the crispy edges form.
  • If your corn ribs are not curling much, your oven might be running cool, so give them an extra few minutes at high heat.
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup effortless when cheese inevitably drips.
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