Crispy Charred Corn Ribs
Fresh corn cut lengthwise into rib-shaped planks, brushed with chili oil, and roasted until charred at the edges. Served with lime and cotija for a snappy, savory side.
- Total time
- 25 min
- Servings
- 4
- Calories
- 185
- Protein
- 5g
Ingredients
- 4 whole corn ears, husked
- 3 tbsp olive oil
- 1 tsp chili powder
- ¾ tsp salt
- 1 whole lime
- ½ cup cotija cheese, crumbled
Instructions
- 1
Preheat oven to 425°F. Place a large sheet pan in the oven to heat.
- 2
Cut each corn ear in half crosswise, then slice each half lengthwise into 3 flat planks.
- 3
Whisk oil, chili powder, and salt together in a small bowl until combined.
- 4
Brush both sides of each corn plank generously with the chili oil mixture.
- 5
Carefully arrange corn in a single layer on the hot sheet pan, cut-side down.
- 6
Roast for 12–15 minutes until edges are dark brown and charred in spots.
- 7
Remove from oven and arrange on a serving platter or individual plates.
- 8
Squeeze fresh lime juice over the corn and sprinkle cotija generously on top.
- 9
Serve hot.
Tools you’ll need
- large sheet pan
- knife
- small bowl
- whisk
- pastry brush
- oven
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