• Husk the corn and remove the silk strands. Rinse lightly and dry. Using a sharp sturdy knife, cut the ends off the corn, to create a flat surface.
  2 ears corn on the cob
• Stand the corn up vertically and carefully cut straight down the middle of the cob. Place the long flat side of the corn (what was the middle) flat on your cutting board. CAREFULLY cut each half in half again, creating four pieces from one ear of corn (moving the knife in a rocking motion works well). Refer to the photos in the post if you're unsure of how to cut the corn.
• In a small bowl, mix together olive oil, smoked paprika, chili powder, garlic powder, and salt.
  1 tablespoon olive oil, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon garlic powder, ¼ teaspoon kosher salt

To Bake:

• Preheat the oven to 425°F. Line a baking sheet with parchment paper.
• Place the corn ribs on the prepared baking sheet and brush them with the spice mixture.
• Roast the corn ribs in the preheated oven for 15 to 20 minutes, until they are tender and slightly charred around the edges.

To Air Fry:

• Brush corn ribs with the prepared oil and spice mixture.
• Arrange seasoned corn ribs in a single layer in air fryer basket, sides not touching as much as possible. Air fry at 380ºF for 13 to 14 minutes, or until tender and slightly charred on edges.

To Serve:

• Serve the corn ribs hot, with your choice of toppings. Sprinkle chopped fresh herbs, crumbled cotija cheese, and a squeeze of lime juice over the top, if desired.