BBQ Corn Ribs with Spicy Lime Parm Dip

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Looking for a Labor Day Weekend appetizer that’s easy to grill and easy to share? These BBQ Corn Ribs bring the crunch, but it’s the cheese that makes them shine. Our Cello Copper Kettle Parmesan adds bold, rich depth to the corn, while classic Cello Parmesan melts into a creamy, spicy lime dip for a nutty flavor.

4

60 minutes

Directions

1. Preheat the oven to 190°C / 375°F.
   
2. Carefully cut the corn into quarters lengthwise to create “ribs.”
   
3. Place 3 tbsp olive oil in a baking tray, add the corn ribs, then sprinkle with BBQ rub and smoked paprika. Use your hands to toss until the corn is evenly coated.
   
4. Flip the corn so the kernels are facing up, then drizzle with a little more olive oil.
   
5. Roast for 40–45 minutes, until the corn is tender and lightly golden.
   
6. Meanwhile, prepare the dip: In a bowl, combine Greek yogurt, mayonnaise, sriracha, and lime juice. Stir until smooth, then mix in the Cello Parmesan and Copper Kettle Parmesan Cheeses.
   
7. Serve the hot corn ribs in a bowl with the dip on the side. Finish with a squeeze of fresh lime juice and an extra sprinkle of Parmesan.