Cheddar Corn Ricotta Dip
Servings 4
Ingredients
- 2 ears corn, shucked (or use 1 heaping cup fresh or frozen kernels)
- 1 cup whole milk ricotta cheese
- 1 cup grated cheddar cheese
- 2 tbsp lime juice
- 1/2 tsp kosher salt
- 1/4-1/2 tsp red pepper flakes (optional)
- 1/2 tsp black pepper
- 1/2 cup thinly sliced scallions*
- *I also like to stir scallions into the dip in addition to topping if I have extra!
- Note: ~ Instead of grilling whole corn, you could also use fresh or frozen corn kernels and cook them in a skillet in a bit of oil over high heat until charred.
Items you can prep ahead (optional)
- Shuck 2 ears corn (or use 1 heaping cup kernels)
- Grill or cook the corn
- Make the dip
- Thinly slice ½ cup scallions
Instructions
- Brush your corn with oil and place on a preheated grill over high heat. Cook for 10-15 minutes, rotating every 5 minutes or so until charred (see note). Cut off the kernels (you should have about 1 cup).
- In a high-speed blender, add the ricotta, cheddar, lime, salt, red pepper flakes (if using), black pepper, and ⅔-¾ of the corn (save some for topping). Blend until combined and fluffy.
- Serve topped with remaining corn, black pepper, scallions, and a drizzle of olive oil.
- I like to serve this with toasted baguette slices and/or crackers. You could also slice up some radishes, snap peas, cucumber, etc…
Notes
Substitutions:
- To make dairy-free/vegan, you could try making my sunflower ricotta and blending that with a vegan cheddar alternative (you may need to add more lime juice or even water to thin it out). Alternatively, make a different dip like this Broccoli Kale Basil White Bean Dip.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- This is delicious spread onto toast for breakfast or lunch. Top with a fried egg!