Cheesy Corn Ribs Delight (Printable Version)

Tender corn strips roasted with spices, cheese, and a hint of lime for a flavorful treat.

# What You'll 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
10 - 2 tablespoons chopped fresh cilantro
11 - 1 lime, cut into wedges

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Trim each ear of corn lengthwise into quarters using a sharp chef's knife to create ribs.
03 - Combine olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl; whisk until blended.
04 - Coat all sides of the corn ribs evenly with the spiced oil mixture using a pastry brush.
05 - Arrange corn ribs cut side up on the baking sheet and roast for 20 minutes, flipping halfway through until edges are crisp and corn curls slightly.
06 - Distribute shredded cheese and Parmesan evenly over the roasted corn ribs and return to oven for 3 to 5 minutes until cheese melts and becomes bubbly.
07 - Transfer corn ribs to a serving platter, sprinkle with chopped cilantro, and serve alongside lime wedges.

# Additional Tips::

01 -
  • They hit that perfect sweet spot between crispy edges and tender corn, and honestly feel fancy enough to serve guests without any fuss.
  • The spice blend gives you warmth without heat, while the cheese and lime make every bite feel intentional and balanced.
  • Vegetarian, gluten-free, and fast enough to pull together on a weeknight while still tasting like something special.
02 -
  • If your corn rib pieces are wobbly on the baking sheet, they'll roll around and cook unevenly—a piece of parchment paper helps, but arranging them cut-side down for the first flip keeps them stable.
  • Don't skip flipping halfway through; the side touching the hot pan gets perfectly crispy while the other side stays tender and juicy.
  • Add the cheese in the last few minutes, not at the beginning, or it'll brown too much and taste bitter instead of melted and delicious.
03 -
  • Keep a damp towel under your cutting board and under the corn ear itself—it prevents slipping and makes the whole process safer and faster.
  • Don't crowd the baking sheet; giving each corn rib space to breathe means better crisping and more even cooking.
Go Back