Grilled Corn Ricotta Dip
Grilled Corn Ricotta Dip
A bright, fruity mix featuring our award-winning cheddar
When it comes to fresh summer produce, corn is king. Want to serve up something exciting? This creamy dip is the way to go. Made with a mix of heavy cream, fresh ricotta, Parmigiano Reggiano, and of course, grilled corn, this party-pleasing dish is perfect for chips, veggies, and more. Our fresh ricotta, made in the classic Italian tradition, is light, fluffy, and decadent, with a cool mouthfeel and bright lactic tang. Combine that with Parm’s fruity profile and the sweetness of corn, and you’ve got a blend that can’t be beat.
Grilled Corn Ricotta Dip
A bright, fruity mix featuring our award-winning cheddar- Prep Time : 10 min.
- Cook Time : 2 hrs.
- Total Time : 2 hrs. 10 min.
- Serves 2-4
Ingredients
- 6 ears of Corn, shucked
- 1 1/2 cups Heavy cream
- 1 1/2 cups Fresh Ricotta
- 2 Tbsp. All-purpose flour
- 2 Tbsp. Thyme, finely chopped
- 1/2 cup Parmigiano Reggiano, grated
- 2 Tbsp. Unsalted butter, diced
- Finely chopped chives and scallions, to garnish
- Kosher salt
- Black pepper
Directions
- Heat the oven to 325F. Heat a pan over high and cook the ears of corn until charred on all sides, about 25 minutes total, and slice the kernels from the cob.
- Mix together the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in the grilled 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.
Showing 1-4 of 4
Calabro Fresh Ricotta 1.5 lb
$12.00/Each
Murray's Parmigiano Reggiano
$22.40/Lb $28.00/Lb
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