Grilled Corn and Ricotta Dip


  • 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


  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.
  2. 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.

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