Grilled Corn & Ricotta Dip - Lunds & Byerlys

Grilled Corn & Ricotta Dip

Everyone loves a good dip; This one includes grilled corn whirled up with cream, ricotta and thyme — and then scattered with Parm and baked ’til it’s bubbling hot and golden. It gets a handful of corn kernels, scallions and chives at the end, and it’s ready to go. Pair with toasty slices of baguette and a glass of sparkling wine.

Recipe source: Saveur

Recipe - 50th STREET EDINA

Grilled Corn & Ricotta Dip

Prep Time15 Minutes

Servings6

Cook Time120 Minutes

Ingredients

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

Freshly ground black pepper

Directions

Heat the oven to 325° F.
Heat a grill pan over high and cook the corn until charred on all sides, 15 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 ½ hours.
Garnish with chives and scallions to serve.

15 minutes

Prep Time

120 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

6 ears of corn, shucked

Amaize Trimmed Fresh Sweet Corn, 4 Each

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$6.99$1.75 each

1 ½ cups heavy cream

Organic Valley Organic Heavy Whipping Cream, 16 Ounce

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$6.49$0.41/oz

1 ½ cups ricotta

Crystal Farms Whole Milk Ricotta Cheese, 15 Ounce

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$3.39$0.23/oz

2 tablespoons all-purpose flour

Gold Medal All-Purpose Flour, 5 Pound

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$6.49$1.30/lb

2 tablespoons thyme, finely chopped

L&B Fresh Thyme, 0.75 Ounce

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$3.49$4.65/oz

½ cup Parmesan, finely grated

Kraft Finely Shredded Parmesan Cheese, 6 Ounce

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$5.59$0.93/oz

2 tablespoons unsalted butter, diced

Crystal Farms Unsalted Sweet Cream Butter, 1 Pound

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$5.39$5.39/lb

Chives and scallions, finely chopped, for garnish

L&B Fresh Chives, 0.75 Ounce

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$3.49$4.65/oz

Kosher salt

Morton Coarse Kosher Salt, 16 Ounce

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$2.79$0.17/oz

Freshly ground black pepper

McCormick Pure Ground Black Pepper, 1.5 Ounce

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$2.49$1.66/oz

Directions

Heat the oven to 325° F.
Heat a grill pan over high and cook the corn until charred on all sides, 15 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 ½ hours.
Garnish with chives and scallions to serve.