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, mozzarella, Parmigiano Reggiano, and of course, grilled corn, this party-ready 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 milky mozz, parm’s fruity profile, and the sweetness of corn, and you’ve got a blend that can’t be beat.

Featuring

prep time
10minutes
assembly time
90minutes
Serves
4people

preparation & ingredients

6 Ears of Corn, Husked

1 1/2 cups Heavy cream

1 1/2 cups Fresh Ricotta

3/4 cup shredded Fresh Mozzarella

2 Tbsp. All-purpose flour

2 Tbsp. Thyme, finely chopped

1/2 cup grated Murray's Parmigiano Reggiano

2 Tbsp. Unsalted Butter, diced

Chives, finely chopped

Scallions, finely chopped

Kosher salt

Black pepper

Preheat the oven to 325 F. Heat a pan over high, and cook the ears of corn until charred on all sides, about 25 minutes total. Slice the kernels from the cob.

In a large bowl, mix the cream, ricotta, mozzarella, flour, and thyme. Season with salt and pepper to taste, then stir in the grilled corn.

Scrape the dip into an 8-inch baking dish, sprinkle with parmesan, and dot with butter. Bake until bubbly, about one hour. Garnish with chives and scallions, then serve with your choice of chips, bread, and veggies.