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Grilled Corn Ricotta Dip

Grilled Corn Ricotta Dip

A bright, fruity mix featuring our award-winning cheddar
  • Grilled Corn Ricotta Dip
  • Grilled Corn Ricotta Dip
  • Grilled Corn Ricotta Dip
  • Grilled Corn Ricotta Dip
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

  1. 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.
  2. Mix together the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in the grilled kernels.
  3. 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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