Crispy roasted corn quarters topped with melted cheese, fresh cilantro, and a lime squeeze. A vegetarian side dish bursting with flavor.
# What You'll Need:
→ Corn
01 - 4 ears fresh corn, husked
→ Spice & Oil Mixture
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Cheese & Toppings
08 - 1 cup shredded cheddar cheese (or Monterey Jack)
09 - 1/4 cup grated Parmesan
10 - 2 tbsp chopped fresh cilantro
11 - 1 lime, cut into wedges
# How-To Steps:
01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Carefully cut each ear of corn lengthwise into quarters to create ribs. Stand corn upright on a towel and use a sharp chef's knife, rocking gently.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
04 - Brush the corn ribs on all sides with the spiced oil mixture.
05 - Arrange corn ribs on the prepared baking sheet, cut side up.
06 - Roast for 20 minutes, flipping halfway, until corn curls and edges are crisp.
07 - Sprinkle shredded cheese and Parmesan evenly over the corn ribs. Return to oven for 3–5 minutes, until cheese is melted and bubbly.
08 - Transfer to a serving platter. Sprinkle with chopped cilantro and serve with lime wedges.
