GRILLED CORN AND RICOTTA DIP

GRILLED CORN AND RICOTTA DIP image

Yield 6 cups

Number Of Ingredients 9

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6 ears of corn, shucked
1 1â2 cups heavy cream
1 1â2 cups ricotta
2 tablespoons all-purpose flour
2 tablespoons finely chopped thyme
1â2 cup finely grated parmesan
2 tablespoons unsalted butter, diced
Finely chopped chives and scallions, to garnish
Kosher salt and freshly ground black pepper

Steps:

Heat the oven to 325Â°. Heat a grill pan over high and cook the corn until charred on all sides, twenty-five minutes. Cut the kernels from the cob, and purÃ©e 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 1â2 hours. Garnish with chives and scallions to serve.