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Easy Cheesy Grilled Corn Ricotta Dip Recipe

Easy Cheesy Grilled Corn Ricotta Dip Recipe

Grilled fresh corn, creamy ricotta, melting cheeses, jalapeño, lime, and herbs come together in a bubbling skillet dip. It makes approximately 3 cups, enough for about 6 servings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears Fresh corn, husks and silk removed
  • 1 tablespoon, plus more for the skillet Olive oil
  • 1 cup Whole-milk ricotta
  • 4 ounces Cream cheese, softened
  • 1/2 cup Shredded mozzarella
  • 1/3 cup Finely grated Parmesan
  • 1 clove Garlic, finely grated or minced
  • 1 small Small jalapeño, seeded and finely chopped
  • 2 scallions Scallions, thinly sliced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1/2 teaspoon Smoked paprika
  • 1 tablespoon Fresh lime juice
  • 2 tablespoons Fresh cilantro or parsley, chopped

Method
 

Step-by-Step
  1. Preheat a gas or charcoal grill to medium-high heat, approximately 400–450°F.
  2. Rub the four ears of corn with 1 tablespoon olive oil. Grill for 10–12 minutes, turning every 2–3 minutes, until tender with a few attractive char marks. Let the corn cool briefly.
  3. Cut the kernels from the cobs. Reserve about 1/2 cup for the topping and roughly chop the remaining kernels.
  4. In a bowl, stir together the ricotta, softened cream cheese, mozzarella, Parmesan, garlic, jalapeño, scallions, kosher salt, black pepper, smoked paprika, and lime juice.
  5. Fold the chopped corn and cilantro or parsley into the cheese mixture until evenly combined.
  6. Lightly oil an 8-inch cast-iron skillet or small grill-safe baking dish. Transfer the dip into the dish, then scatter the reserved corn and a little extra Parmesan over the surface.
  7. Place the skillet on the grill, cover, and cook for 8–10 minutes, until the dip is hot, bubbling around the edges, and the cheeses have melted. Uncover during the last 2–3 minutes if you want more browning.
  8. Rest the dip for 5 minutes before serving. Garnish with herbs, sliced scallions, extra Parmesan, or hot sauce, and serve with tortilla chips, grilled bread, crackers, or sliced vegetables.

Notes

Use whole-milk ricotta for the creamiest texture. If the ricotta looks watery, drain it in a fine-mesh sieve for 15–30 minutes before mixing. Avoid overcooking because ricotta can become grainy and dry. For more heat, leave some jalapeño seeds in the mixture or add 1/4 teaspoon crushed red pepper flakes.