Grilled Corn & Ricotta Dip

By Realtychick

Ingredients

• 6 ears of corn, shucked
• 1 1⁄2 cups heavy cream
• 1 1⁄2 cups ricotta
• 2 tbsp. all-purpose flour
• 2 tbsp. finely chopped thyme
• 1 ⁄2 cup finely grated parmesan
• 2 tbsp. unsalted butter, diced
• Finely chopped chives and scallions, to garnish
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Heat the oven to 325°. Heat a grill pan over high and cook the corn until charred on all sides, 25 minutes. Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels.

Scrape the dip into an 8-inch baking dish, sprinkle with parmesan, and dot with butter; bake until bubbly, about 1 1⁄2 hours. Garnish with chives and scallions to serve.