Crispy Parmesan Corn Ribs
Corn cut lengthwise into thick ribs, roasted until charred and caramelized, then tossed with garlic butter and aged Parmesan. Crispy edges, tender kernels, and an irresistible umami finish.
- Total time
- 35 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
Ingredients
- 3 ears corn, husked and halved lengthwise (about 3 ears)
- 3 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup Parmesan cheese, finely grated
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 425°F (220°C). Pat corn ribs dry with paper towels.
- 2
Toss corn with olive oil, salt, and black pepper until evenly coated.
- 3
Spread corn in a single layer on a sheet pan, cut-side down.
- 4
Roast until cut sides are deeply browned, 18–20 minutes.
- 5
Flip corn. Roast until kernels blister and char slightly, 4–5 minutes more.
- 6
While corn finishes, melt butter with minced garlic in a small skillet over medium-low heat, ~90 seconds.
- 7
Transfer hot corn to a bowl. Pour garlic butter over corn and toss well.
- 8
Sprinkle Parmesan generously over corn ribs. Toss once more and serve immediately.
Tools you’ll need
- sheet pan
- paper towels
- small skillet
- large bowl
- spoon or tongs
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