Recipe

Step 1:

Heat oven to 475°F.

Step 2:

Cut the tops and bottoms of each cob so that both ends are flat. Stand the corn vertically, with the thicker end on a cutting board. Position a sharp knife in the middle of the top of the ear of corn and carefully divide the corn in half.

Step 3:

Repeat this process one more time, cutting the two halves in half. Repeat this step for the second ear of corn. You will end up with 8 “ribs” total.

Step 4:

To a small bowl add the olive oil, garlic powder, smoked paprika, chili powder, and salt and mix to combine.

Step 5:

Brush the olive oil mixture over each “rib” of corn. Place on a baking sheet and put into the oven for about 20 minutes, or until the corn ribs begin to curl and appear slightly charred.

Step 6:

While the corn is in the oven, prepare the chipotle sauce. Add the chipotle sauce ingredients in the order listed to a small food processor and blend until smooth. Taste and add additional salt as needed. Add the other half of the chipotle pepper if a spicier sauce is desired.

Step 7:

Transfer the corn ribs to a plate. Transfer the sauce to a piping bag, cut off the tip of one corner, and drizzle over the top of the corn. Alternatively, the sauce can be transferred to a small dish and served on the side. Top with cheese and cilantro leaves and enjoy.