Grilled Corn and Ricotta Dip

  • Serves

    makes 6 cups

  • Cook

    2 hours 10 minutes


In this summery take on cheese dip, chef Sara Hauman of Huxley in San Fransisco tosses grilled sweet corn into a pool of milky ricotta, aromatics, and herbs, then bakes the mixture until it's bubbling and brown.

Featured in: Flip the Dip


  • 6 ears of corn, shucked
  • 1 12 cups heavy cream
  • 1 12 cups ricotta
  • 2 tbsp. all-purpose flour
  • 2 tbsp. finely chopped thyme
  • 12 cup finely grated parmesan
  • 2 tbsp. unsalted butter, diced
  • Finely chopped chives and scallions, to garnish
  • Kosher salt and freshly ground black pepper


Step 1

Heat the oven to 325°. 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.

Step 2

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.

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