Seasoned Corn Ribs

Ingredients

• 2 corn (Ears of corn; each is cut into 4 equal parts longitudinally.)
• salt (To taste.)
• 1 tsp dried parsley
• 1 tsp paprika
• 0.5 tsp red chilli powder
• 0.5 tsp lemon pepper erasing (The source uses the wording “lemon pepper erasing,” which may be a transcription or author typo; use the labeled seasoning if available.)
• 3 tbsp butter
• Tajín (Sprinkle on top, to taste.)
• lemon juice (Optional finishing garnish; the method says “Tajín or lemon juice.”)
• fresh parsley (For garnish, to taste.)

Steps

1. 1

   Boil the corn for 10 minutes. If using a shallow pan, flip the corn after a few minutes so both sides boil evenly. This softens the core and makes the corn easier to cut.

2. 2

   Cut each ear of corn into 4 equal parts, cutting straight down the middle longitudinally.

3. 3

   Line a baking tray with parchment paper and place the corn pieces on it.

4. 4

   In a small bowl, combine the butter, salt, dried parsley, paprika, red chilli powder, and lemon pepper seasoning. Mix well. The source also notes that additional seasonings may be added as desired.

5. 5

   Brush the seasoned butter mixture over the corn pieces, coating them well.

6. 6

   Bake at 350°F for 25 minutes.

7. 7

   Garnish the baked corn ribs with Tajín or lemon juice and fresh parsley. Serve and enjoy.

Notes

The quantity of Tajín, lemon juice, and fresh parsley is not specified. The source wording “lemon pepper erasing” is ambiguous and has been preserved rather than silently corrected.

Nutrition per serving

• snack
• vegetarian
• baked
• corn
• quick
• gluten-free