Grilled Corn & Ricotta Dip

Grilled Corn & Ricotta Dip

Grilled Corn & Ricotta Dip


6 cups


  • 6 ears of corn, shucked
  • 1 ½ cups heavy cream
  • 1 ½ cups ricotta
  • 2 tablespoons all-purpose flour
  • 2 tablespoons thyme, finely chopped
  • ½ cup Parmesan, finely grated
  • 2 tablespoons unsalted butter, diced
  • Chives and scallions, finely chopped, for garnish
  • Kosher salt and freshly ground black pepper


  1. Heat the oven to 325 F.

  2. Heat a grill pan over high and cook the corn until charred on all sides, 15 minutes

  3. 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.

  4. Scrape the dip into an 8-inch baking dish, sprinkle with parmesan and dot with butter. Bake until bubbly, about 1 ½ hours.

  5. Garnish with chives and scallions to serve.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.