Ingredients
Scale
- 4 ears of fresh sweet corn, husked and cleaned
- 3 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup finely grated Parmesan cheese
- 1 tablespoon fresh parsley, finely chopped
- Optional: Lime wedges for serving
Instructions
- Step 1: Slice the Corn into Ribs – This is the most important step. Stand an ear of corn upright on a sturdy cutting board. Using a very sharp chef’s knife, carefully slice the corn vertically down the center of the cob. Once halved, lay the halves flat and slice them lengthwise again to create quarters. You should end up with four long strips from each ear of corn.
- Step 2: Prepare the Garlic Butter Seasoning – In a small bowl, whisk together the melted butter, olive oil, garlic powder, smoked paprika, salt, and black pepper. This oil-butter combination ensures the corn gets crispy while maintaining a rich, buttery flavor.
- Step 3: Coat the Corn Ribs – Place the corn strips in a large mixing bowl or on a rimmed baking sheet. Using a pastry brush or your hands, coat each piece of corn thoroughly with the garlic butter mixture. Ensure the kernels are well-saturated for maximum flavor.
- Step 4: Cook Until Curly and Golden – To cook in an air fryer, arrange the ribs in a single layer and cook at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through. If using an oven, bake on a parchment-lined sheet at 425°F (220°C) for 20-25 minutes until the ends curl and the kernels are charred and tender.
- Step 5: Add the Cheesy Finish – While the corn ribs are still piping hot, transfer them to a clean bowl. Sprinkle the finely grated Parmesan cheese and fresh parsley over the ribs. Toss gently so the cheese melts slightly and sticks to the warm corn. Serve immediately with optional lime wedges.
- Cook Time: 30 minutes
- Diet: Vegetarian