Preheat your oven to 425 degrees Fahrenheit and cover a large baking sheet with aluminum foil or parchment paper, optional.
Carefully cut each cob of corn in half lengthwise and then cut each half into 2 equal pieces lengthwise. You will need a very sharp knife to cut the corn. I found that a serrated knife worked better for me.
Spread garlic butter spread all over the kernels of each piece. You can use a butter knife or do as I did and use your fingers to get a thick, even layer over the corn.
Sprinkle taco seasoning all over each rib of corn.
Place the prepared corn in an even, single layer on the baking sheet. You want a little space between each piece.
Cook for 20-30 minutes, until the kernels change color and the “ribs” begin to curl into a “C” shape. The cook time will depend on how thick your corn ribs are.
Remove the corn from the oven and sprinkle it with cotija cheese and minced cilantro, optional.
Drizzle the ribs with ¼ cup of spicy mayo and serve with the remainder of the spicy mayo as a side for dipping. Serve hot.
To Store: wrapped in plastic or stored in an airtight container. Leftovers can be stored in the refrigerator for 2-3 days.
To Freeze: This recipe does not freeze well.
For the best flavor, buy fresh in season corn. If you buy frozen cobs, make sure to fully thaw them before cutting them into ribs.
Make sure to use a very sharp knife--cutting corn into quarters is not easy! A sharp, serrated knife will make the job easier.
Feel free to experiment with your seasoning. Mix seasoning with spices and herbs to create your own custom riblets.
I do not recommend substituting oil for butter. Using butter is ideal because it will stick to the corn longer for better flavor.