GRILLED CORN AND RICOTTA DIP
Steps:
- Heat the oven to 325°. 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 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. 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.
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