Cheesy Corn Ribs - Honey Ravel

# What You 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

# 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 for best results.

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 -

They're basically corn on the cob's cooler sibling, except you can actually eat them with your hands without the mess.
The roasted edges get this incredible caramelized crunch while the inside stays tender and juicy.
People assume you spent hours in the kitchen, but you'll be done in 40 minutes flat.

02 -

The first time I didn't flip the corn halfway through, the bottom burned while the top stayed pale—flipping is the difference between crispy and charred, so don't skip it.
Shredded cheese melts faster and more evenly than chunks, and adding it at the very end means it won't separate or get greasy during the long roast.

03 -