GRILLED CORN & RICOTTA DIP RECIPE - (4/5)

Grilled Corn & Ricotta Dip Recipe - (4/5) image

Provided by lorik

Number Of Ingredients 10

6 ears corn, shucked
1 1/2 cups heavy cream
1 1/2 cups ricotta
2 tablespoons all-purpose flour
2 tablespoons thyme, finely chopped
1/2 cup parmesan, finely grated
2 tablespoons unsalted butter, diced
chives, finely chopped, for garnish
kosher salt to taste
black pepper, freshly ground, to taste

Steps:

Heat the oven to 325°F. Heat a grill pan over high and cook the corn until charred on all sides, 25 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 1/2 hours. Garnish with chives and scallions to serve. This recipe can be made with 2 (10-ounce) packages of frozen corn. Cook the corn in a skillet over high heat until charred, then continue the recipe as stated.