• Preheat oven to 425 degrees Fahrenheit.
• In a medium bowl, combine the softened butter, ancho powder, kosher salt, garlic powder, and a squeeze of lemon juice. Use a spoon to mix together well.

To cut the corn into ribs:

• Cut the top and bottom off the corn cobs to make a flat edge. Lay the corn down on the cutting board and cut it in half.
• Stand the corn up so it's resting on the flat edge. Use a santoku knife to cut down the center of the cob, through the core. Lay each half down on the cutting board and cut in half lengthwise.
• Repeat with the remaining corn cob. You should have 16 corn ribs.

To make the corn ribs:

• Get a sheet pan ready. Use clean hands to slather butter onto each corn rib, then place the corn rib onto the sheet pan. Repeat until all the corn ribs are slathered in butter and there's no butter left.
• Place the sheet pan in the oven and roast for 20 minutes.
• Carefully remove the pan from the oven and enjoy the corn ribs warm. Add a sprinkle of salt if desired.