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Curled charred corn ribs on a dark plate with melted lime butter, cotija crumbles, and lime wedges on a wooden board

Smoky Charred Corn Ribs with Cilantro Lime Butter

Whole corn is roasted to soften, sliced into ribs, then broiler-charred and finished with garlic lime butter, chili powder, and cotija.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican-Inspired
Calories: 192
Ingredients Method Notes

Ingredients
  

Corn
  • 4 ears sweetcorn, husked medium-large, husks and silk removed
  • 2 tbsp olive oil divided
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Lime Butter and Toppings
  • 4 tbsp unsalted butter melted
  • 1 tbsp lime zest from about 2 limes
  • 2 tbsp lime juice freshly squeezed
  • 1 clove garlic minced
  • 1 tsp chili powder plus more for garnish
  • 1/4 cup cotija cheese crumbled
  • 2 tbsp cilantro chopped
  • 4 lime wedges for serving

Method
 

Roast and Cut the Corn
  1. Heat the oven to 220 C / 425 F. Place the husked whole ears on the 18 x 13 inch / 46 x 33 cm sheet pan and drizzle with 1 tablespoon of the olive oil.
  2. Roast for 12 to 15 minutes, turning once, until the ears are lightly softened and just starting to color. This step matters, raw corn is dense and hard to cut through cleanly.
  3. Let the ears cool for 5 minutes until safe to handle. Standing each ear upright on its flat cut end on a sturdy cutting board, press the knife straight down through the length of the cob rather than rocking the blade, quartering each ear lengthwise into ribs.
Char and Finish
  1. Toss the corn ribs with the remaining 1 tablespoon olive oil, salt, and pepper directly on the sheet pan, arranging them in a single layer so they char instead of steam.
  2. Switch the oven to broil. Broil the ribs 4 to 5 inches from the element for 6 to 8 minutes, turning once, until the kernels are tender and the edges are blistered and charred in spots.
  3. While the corn broils, melt the butter in a small saucepan over low heat. Whisk in the lime zest, lime juice, garlic, and chili powder.
  4. Brush the warm lime butter generously over the charred ribs while they're still hot.
  5. Sprinkle with cotija, chopped cilantro, and a light dusting of extra chili powder.
  6. Serve immediately with lime wedges on the side.

Notes

  • Pre-roast whole ears fully before cutting, undercooked cobs are tough and dangerous to slice.
  • Cut on a stable board with the ear standing upright, never on its side.
  • Space ribs in a single layer on the sheet pan so they char instead of steam.
  • Brush lime butter on immediately after broiling while ribs are still hot.