Cheesy Grilled Corn Ricotta Dip

A square crock with cheesy corn dip inside.

5 from 7 votes

This corn dip is perfect for your next summer party! It's made with fresh grilled corn, creamy Galbani® Ricotta Cheese, pepper jack, and a few simple spices.

Prep Time30

Cook Time40

Total Time1 10

Course: Appetizer

Cuisine: American

Keyword: cheesy corn dip, corn dip, grilled corn dip

Servings: people

Calories: 520cal

Author: Amy Desrosiers

Cost: $9

Equipment

grill
cutting board & knife
food processor
Measuring cups and spoons
Oven
8 x 8 baking dish

Ingredients

6 ears corn grilled and shucked
1 tablespoon butter to season corn
15 ounces Galbani® Ricotta Cheese
8 ounces pepper jack cheese shredded
½ cup Parmesan cheese shredded
1½ cups half & half or heavy cream
¼ teaspoon salt to taste
¼ teaspoon ground black pepper
2 tablespoons thyme fresh
2 tablespoons green onion chopped

Instructions

Preheat the grill and prepare corn. Rub all sides with butter, and grill until slightly charred on all sides; about 10 minutes.
Remove kernels from the grilled corn and place them in a large bowl; set aside.
In a food processor, add 3 quarters of the corn, all the ricotta, half the shredded pepper jack cheese, the Parmesan cheese, spices, half and half, and thyme. Pulse until creamy and combined.
Pour the pureed mixture into a deep casserole dish. Sprinkle remaining corn kernels, and pepper jack cheese on the dip.
Bake for 40 minutes uncovered.
Sprinkle green onion on top before serving. Serve with thick cut chips or tortilla chips.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition