Save I discovered corn ribs during a summer potluck when my friend Sarah walked in with this platter of golden, cheese-crusted corn strips that everyone couldn't stop talking about. The way the corn curls as it roasts creates these perfect little handles for grabbing, and I've never seen appetizers disappear so quickly.
Last summer I made these for a backyard barbecue, and my brother-in-law stood by the serving platter for twenty minutes, insisting he was just quality control testing. They've become my go-to when I need something that feels special but doesn't require hours of prep work.
Ingredients
- 4 ears fresh corn, husked: Look for ears with bright green husks and plump kernels, fresh corn makes all the difference here
- 2 tbsp olive oil: Helps the spices cling and promotes that gorgeous golden roasting color
- 1 tsp smoked paprika: This is the backbone of the flavor profile, don't skip it
- 1/2 tsp garlic powder: Adds a savory depth without burning like fresh garlic might
- 1/2 tsp ground cumin: Brings an earthy warmth that pairs beautifully with corn's natural sweetness
- 1/2 tsp salt: Enhances all the flavors and helps draw out moisture for better crisping
- 1/4 tsp black pepper: Just enough subtle heat to balance the richness
- 1 cup shredded cheddar cheese: Creates that irresistible melted blanket, Monterey Jack works beautifully too
- 1/4 cup grated Parmesan: Adds salty, nutty depth and helps the cheese topping get extra golden
- 2 tbsp chopped fresh cilantro: Brings bright, fresh contrast to the rich, spiced corn
- 1 lime, cut into wedges: The acid cuts through the cheese and ties everything together
Instructions
- Preheat and prep your station:
- Heat your oven to 425°F and line a large baking sheet with parchment paper, this high temperature is what creates those crispy edges
- Cut the corn into ribs:
- Stand each ear upright on a folded towel for stability, then carefully cut lengthwise into quarters using a sharp chefs knife and a gentle rocking motion
- Whisk together your spice blend:
- Combine olive oil, smoked paprika, garlic powder, cumin, salt, and pepper in a small bowl until well incorporated
- Coat the corn thoroughly:
- Brush each corn rib generously with the spiced oil mixture, making sure to get into all the nooks and crannies
- Roast until golden and curled:
- Arrange corn cut side up on your prepared sheet and roast for 20 minutes, flipping halfway, until you see those signature curls and crisped edges
- Add the cheese topping:
- Sprinkle both cheeses evenly over the roasted corn ribs, then return to the oven for 3 to 5 minutes until melted and bubbly
- Finish with fresh touches:
- Transfer to your serving platter, scatter with chopped cilantro, and serve immediately with lime wedges for squeezing
Save My teenage daughter, who normally turns her nose up at corn on the cob, ate six of these the first time I made them. Something about the rib shape and all that melted cheese makes them feel like a completely different vegetable.
Making Ahead and Storage
You can cut the corn and mix the spice rub up to a day in advance, just store them separately in the refrigerator. Once roasted, these are best enjoyed immediately while the cheese is still molten and the corn is at its crispest.
Serving Suggestions
These corn ribs shine alongside grilled burgers, tacos, or as part of a bigger appetizer spread. I've also served them with a bowl of sour cream or Mexican crema for dipping, which adds a cool, tangy element.
Spice Level Variations
The beauty of this recipe is how easily it adapts to your crowd's heat tolerance. I've made it mild for kids and fiery for spice-loving friends, always with great results.
- Add a pinch of cayenne or red pepper flakes if you want more kick
- Try chipotle powder instead of smoked paprika for a smoky heat variation
- Keep extra lime wedges handy, the acid helps balance any extra spice
Save Every time I serve these, someone asks for the recipe, which is always the best compliment. Hope they become a staple in your house too.
Recipe FAQs
- → How do you cut corn into ribs?
Stand each ear of corn upright on a stable cutting surface with a towel underneath for grip. Use a sharp chef's knife to carefully cut lengthwise through the center, then cut each half again to create four long, rib-like strips from each ear.
- → Can I make these ahead of time?
You can cut and season the corn ribs up to a day in advance, storing them wrapped in the refrigerator. Roast just before serving for the crispiest texture. The cheese topping is best added fresh during the final minutes of cooking.
- → What other cheeses work well?
Monterey Jack provides excellent melt, while cotija or feta offer a tangy, crumbly alternative. Pepper jack adds extra heat, or try a Mexican cheese blend for varied flavors that complement the smoky spices.
- → Can I grill these instead of baking?
Absolutely. Grill the seasoned corn ribs over medium-high heat for about 10-12 minutes, turning occasionally, until charred and tender. Add the cheese during the last few minutes and close the lid to melt.
- → How spicy are these corn ribs?
The spice blend provides a mild smoky heat from the paprika and cumin. For more kick, add cayenne pepper to the oil mixture or serve with hot sauce alongside the lime wedges.