Corn Ribs Recipe

Husk the corn and remove as much silk as possible. Rinse under cold water and pat dry.

Trim each ear of corn by cutting off about 1/2 inch from both ends so they sit flat. Stand each ear on a cutting board and using a sharp chef’s knife slice lengthwise into 4 equal quarters to create 'ribs' (for larger ears, you can do 6 pieces). Aim for long, even pieces about 1/2–3/4-inch thick.

In a large bowl combine olive oil, lime juice, smoked paprika, ground cumin, garlic powder, salt and black pepper. Whisk until blended.

Add the corn ribs to the bowl and toss thoroughly so each rib is evenly coated. Let them sit for 10–15 minutes at room temperature to absorb flavors. If time permits, refrigerate up to 1 hour.

Preheat a grill to medium-high (about 400–425°F / 200–220°C). If using a stovetop, preheat a large cast-iron skillet or grill pan over medium-high heat and add a teaspoon of oil to season the pan.

Arrange corn ribs in a single layer on the grill or in the pan. Cook without moving for 3–4 minutes until char marks form, then flip and continue cooking another 3–4 minutes. Total cooking time should be about 6–8 minutes, turning to get char on several sides. The corn should be tender but still have a little bite.

If you prefer oven-roasted, preheat oven to 425°F (220°C). Place ribs on a parchment-lined baking sheet and roast 12–15 minutes, turning halfway, until lightly browned and tender.

Brush the hot corn ribs with the melted butter immediately after cooking so it soaks in.

Sprinkle grated cotija (or feta) evenly over the ribs while still warm, then dust lightly with chili powder or cayenne if using.

Garnish with chopped cilantro and serve with lime wedges for squeezing over. Serve hot as an appetizer or side; each ear yields about 4 ribs.