• Preheat the oven to 475℉

Prep the Corn

• If the husks are still on the corn, peel them off and remove any excess silk that sticks to the corn kernels. If they don't have husks on, wash and dry them.
• Cut about ½ inch of both ends of each cob. Stand one of the up on its wider base and using a very sharp knife, cut down the center, vertically, sort of shimmying the knife slowly as you go - sort of rocking it back and forth. When there about 2 inches left, you can just press down firmly to finish.

  Repeat this with the remaining 3 corn cobs.
• Now place the cob halves, flat side down, on a cutting board. Use a very sharp paring knife, point first, to cut down the center of each one -- between two rows of the kernels. Use the tip, rocking it back and forth, to poke through the cob. Lift the knife up and repeat this as you go down the entire length of the cob. Then, use your Chef's knife again, to slice through the cob half, where you went through with the paring knife.

  Repeat this until each half is halved, and you have 16 ribs.

Mix with Oil and Season

• On a sheet pan, use your hands to toss the corn ribs with the olive oil. Once they are well coated, sprinkle generously with salt and pepper evenly.

Roast

• Place the sheet pan in the preheated 475℉ oven and roast until the kernels are tender and they are slightly golden. This will take about 10 minutes, and you should flip them with kitchen tongs about halfway through. If they're not as golden as you'd like, but they're tender, place them under the broiler for about 30 seconds. (Watch them closely so the don't get too dark.)
• Sprinkle with paprika if desired and serve.