Crispy Roasted Corn Ribs
Corn sliced lengthwise into "ribs," roasted until caramelized and crispy, then brushed with a spiced butter and lime. A vegetable-forward side that eats like a main.
- Total time
- 35 min
- Servings
- 4
- Calories
- 168
- Protein
- 3g
Ingredients
- 4 whole corn ears, husked
- 3 tbsp butter
- 2 cloves garlic, minced
- ¾ tsp chili powder
- 1 whole lime (juiced)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- 2
Stand each corn ear upright on a cutting board. Slice lengthwise into 3–4 pieces, following the natural seams.
- 3
Arrange corn ribs cut-side up on the baking sheet. Drizzle lightly with olive oil, salt, and pepper.
- 4
Roast for 15 minutes, shaking the pan halfway through, until edges are golden and caramelized.
- 5
While corn cooks, melt butter in a small skillet over medium heat. Add garlic and chili powder, cook 60 seconds until fragrant.
- 6
Remove from heat. Stir in lime juice, salt, and pepper.
- 7
Remove corn from oven. Brush generously with the chili-lime butter on both sides.
- 8
Return to oven for 3 more minutes until butter is absorbed and edges look crispy.
- 9
Serve hot, with any remaining chili butter drizzled over the top.
Tools you’ll need
- 9x13 baking sheet
- parchment paper
- sharp chef's knife
- small skillet
- cutting board
- pastry brush
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