Grilled Corn & Ricotta Dip

By lorik

This Grilled Corn and Ricotta Dip is super easy to make, taste like cheesy, buttery corn. This dip can be made year-round using fresh or frozen corn, and makes a great dip for crackers, veggies, or tortilla chips. Want to add a little spice? Just squirt some of your favorite hot sauce over the top for an extra zing.

Ingredients

• 6 ears corn, shucked
• 1 1/2 cups heavy cream
• 1 1/2 cups ricotta
• 2 tablespoons all-purpose flour
• 2 tablespoons thyme, finely chopped
• 1/2 cup parmesan, finely grated
• 2 tablespoons unsalted butter, diced
• chives, finely chopped, for garnish
• kosher salt to taste
• black pepper, freshly ground, to taste

Preparation

Step 1

Heat the oven to 325°F.

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.

This recipe can be made with 2 (10-ounce) packages of frozen corn. Cook the corn in a skillet over high heat until charred, then continue the recipe as stated.