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Chili Lime Corn Ribs

Cuisine

Mexican

Course

Appetizers

Servings

4 People

Difficulty

Medium

Cooking Time

25 min

Total Time

35 min

Corn ribs are the playful, crispy twist on grilled corn — sliced into quarters, baked until tender, and brushed with a chili lime butter that brings all the flavor.

Ingredients

4 ears corn on the cob, husked
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp chili powder
1 tbsp butter, melted
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
2 tbsp cotija cheese, crumbled (optional)
Lime wedges, for serving

Instructions

Cut the corn into ribs. Slice each corn cob lengthwise into quarters. It helps to place the cob upright and use a sharp chef’s knife — press down firmly to split them into “ribs.”
Toss with oil and spices. Place the corn ribs on a sheet pan. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp salt, ½ tsp pepper, 1 tsp smoked paprika, and 1 tsp chili powder. Toss to coat evenly.
Bake until curled and golden. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through. The corn will curl slightly and get charred edges — that’s the magic.
Brush with chili lime butter. In a small bowl, mix 1 tbsp melted butter and 1 tbsp lime juice. As soon as the corn comes out of the oven, brush generously with the chili lime mix.
Top and serve. Sprinkle with 1 tbsp chopped cilantro and 2 tbsp crumbled cotija cheese (if using). Serve hot with lime wedges on the side for extra zing.

Cooking Moments

Tips & Variations

💡 Be careful cutting: Use a sturdy knife and stabilize the cob for safe slicing.
🌿 Vegan version: Use plant-based butter and skip the cheese.
🔥 Want more heat? Add cayenne or a dash of hot sauce to the butter.

The Chefta

Fonder & Ceo

Chefta’s Notes

📖 I first saw corn ribs trending online and thought, “Gimmick.” Then I made them — and now I’ll never eat summer corn another way. Crispy, saucy, tangy, and gone in seconds.