Grilled Corn and Ricotta Dip

Name: Grilled Corn and Ricotta Dip
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 5 ears corn, shucked; 1 c. rictotta; 1/4 c. feta cheese; 1/4 c. mint leaves, plus more for serving; 1 tbsp. fresh lemon juice; 1/4 tsp. red pepper flakes; Kosher salt; Pepper; Toasted baguette slices, for serving

By The Good Housekeeping Test KitchenPublished: Jun 21, 2018

Jump to recipe

Mike Garten

Yields:

8 serving(s)

Total Time:

20 mins

Cal/Serv:

125

This cheesy corn dip is best when paired with a warm baguette.

Advertisement - Continue Reading Below

Ingredients

5 ears corn, shucked
1 cup rictotta
1/4 cup feta cheese
1/4 cup mint leaves, plus more for serving
1 Tbsp. fresh lemon juice
1/4 tsp. red pepper flakes
Kosher salt
Pepper
Toasted baguette slices, for serving

Directions

1. Step 1Heat grill to medium. Grill corn, turning occasionally, until charred, 12 to 15 minutes. Let cool, then cut kernels from cobs.
2. Step 2Reserve 1/2 cup kernels and add rest to food processor with ricotta, feta, mint, lemon juice, red pepper flakes, and 1/2 teaspoon each salt and pepper and puree until smooth. Transfer to serving dish and sprinkle with reserved corn and additional mint if desired. Serve with baguette toasts.

Nutritional information (per serving): About 125 calories, 6 g fat (3.5 g saturated), 6 g protein, 200 mg sodium, 14 g carb, 2 g fiber

Makes 3 1/2 cups

Advertisement - Continue Reading Below