The Best Way to Eat Corn

Ingredients

• 4 ears Corn on the Cob (fresh, husked)
• 2 tablespoons Unsalted Butter (softened)
• 1 tablespoon Olive Oil (extra‑virgin preferred)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Mayonnaise (optional, adds creaminess)
• 1 teaspoon Salt (kosher or table salt)
• 1 teaspoon Paprika (smoked paprika works well)
• 2 cloves Garlic (minced (or 1 tsp garlic powder))
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Trim and Cut the Corn

   Place each ear on a cutting board, cut off the top and bottom ends, then slice the cob into 2‑inch sections (these will become the "ribs").

   Time: PT5M

2. Boil the Corn Ribs

   Bring a large pot of salted water to a boil, add the corn ribs, and cook for 12 minutes until just tender.

   Time: PT12M

   Temperature: 212°F

3. Drain and Coat with Butter & Oil

   Drain the corn ribs in a colander, then transfer to a large mixing bowl. Add the softened butter and olive oil; toss until each piece is lightly coated.

   Time: PT3M

4. Add Seasonings and Mayonnaise

   Stir in the minced garlic, salt, paprika, chopped parsley, grated Parmesan, and mayonnaise (if using). Mix until the cheese begins to melt and coat the ribs.

   Time: PT5M

5. Arrange on Baking Sheet

   Line a baking sheet with parchment paper. Spread the seasoned corn ribs in a single layer, leaving a little space between each piece.

   Time: PT3M

6. Bake Until Golden

   Place the sheet in a pre‑heated oven at 350°F and bake for 30 minutes, turning once halfway through, until the edges are crisp and the Parmesan is browned.

   Time: PT30M

   Temperature: 350°F

7. Finish and Serve

   Remove from oven, sprinkle a final pinch of fresh parsley and a light dusting of Parmesan. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

256

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g