Crispy Garlic Parmesan Corn Ribs
Fresh corn cut lengthwise into thick ribs, pan-fried until edges crisp and char, then tossed with garlicky butter and sharp Parmesan. Ready in 12 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 185
- Protein
- 6g
Ingredients
- 2 ears corn on the cob, husked
- 2 tbsp butter
- 2 cloves garlic, minced
- ¼ cup Parmesan cheese, grated
- 1 pinch salt and black pepper
Instructions
- 1
Stand each corn ear upright on a cutting board. Slice lengthwise down one side, cutting through kernels and into cob, then rotate and repeat until you have 4–6 thick ribs per ear.
- 2
Heat butter in a large skillet over medium-high until it foams, about 60 seconds.
- 3
Add corn ribs in a single layer. Cook without stirring 3–4 minutes until edges char and kernels brown.
- 4
Flip ribs carefully. Add minced garlic, stir briefly, then cook another 3 minutes until the second side chars.
- 5
Toss ribs with Parmesan, salt, and pepper. Transfer to a plate and serve hot.
Tools you’ll need
- cutting board
- sharp chef's knife
- large skillet (12-inch)
- wooden spoon or tongs
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