# 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 Make It:
01 - Set oven to 425°F and line a large baking sheet with parchment paper.
02 - Stand each ear of corn upright on a towel and carefully cut lengthwise into quarters using a sharp chef’s knife.
03 - Combine olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper in a small bowl and whisk until blended.
04 - Coat all sides of the corn ribs thoroughly with the spiced oil blend using a pastry brush.
05 - Place corn ribs cut side up on the prepared baking sheet and roast for 20 minutes, flipping halfway through until edges are crisp and corn curls.
06 - Evenly sprinkle shredded cheddar and Parmesan over the corn ribs, then return to oven for 3 to 5 minutes until the cheese melts and bubbles.
07 - Transfer to a serving platter, sprinkle with chopped cilantro, and serve with lime wedges.
