Sweet corn is cut into rib-like strips, seasoned with smoky spices, roasted until tender, then finished with chili crisp, lime, and cotija cheese for a zesty, savory treat perfect for summer snacking.
Carefully cut each ear of corn into quarters lengthwise, making rib-like strips. Be cautious, as corn can be tough to cut.
In a bowl, toss all of the corn ribs with garlic powder and paprika until evenly coated.
Arrange all of the seasoned corn ribs on a parchment-lined baking sheet, making sure they're in a single layer.
Roast the corn ribs in a preheated oven at 425ºF for about 25 minutes, until they start to curl and brown at the edges.
Turn on the broiler and broil the corn ribs for about 5 minutes, until they get a little charred and crispy.
Drizzle all of the hot corn ribs with chili crisp or salsa macha. Squeeze fresh lime juice over the top and sprinkle generously with cotija cheese. Serve immediately!
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