Charred Corn Ribs with Chili-Lime Butter
Corn cobs sliced lengthwise, roasted until caramelized, then brushed with spiced butter and fresh lime. A crispy, buttery side that works as an appetizer or vegetable course.
- Total time
- 30 min
- Servings
- 4
- Calories
- 145
- Protein
- 3g
Ingredients
- 4 ears corn on the cob
- 4 tbsp butter
- 1 tsp chili powder
- 1 whole lime
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh cilantro or parsley, chopped
Instructions
- 1
Preheat oven to 450°F. Line a sheet pan with parchment or foil.
- 2
Stand each corn ear upright on a cutting board and slice lengthwise into quarters to create rib-like pieces.
- 3
Arrange corn pieces on the sheet pan in a single layer, cut-side up.
- 4
Roast for 15–18 minutes until edges char and kernels darken in spots. Shake the pan halfway through.
- 5
While corn roasts, melt butter in a small saucepan and stir in chili powder, salt, and pepper.
- 6
Remove corn from oven. Brush generously with chili butter on the cut side.
- 7
Squeeze lime juice over the top and scatter cilantro or parsley. Serve hot.
Tools you’ll need
- sheet pan
- parchment or foil
- cutting board
- chef's knife
- small saucepan
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