Dinner

Whipped Ricotta Corn Dip Recipe

Bylilan Sage July 22, 2026July 22, 2026

Introduction

This Whipped Ricotta Corn Dip is a creamy, flavorful appetizer perfect for any gathering. Blending smooth ricotta with thyme and charred corn creates a delightful balance of fresh and smoky notes, finished with a touch of spicy-sweet hot honey.

A close-up of a creamy dip served in a white bowl showing two main layers: the bottom thick, white creamy base with smooth swirls covering the whole bowl, and a generous topping of golden yellow roasted corn kernels spread evenly across the surface. The corn has a slightly charred texture with brown spots, giving a toasted look, scattered with small green herb leaves and sprinkled with light flakes of red spices and coarse salt. At the edge of the bowl, part of a round beige cracker dipped in the creamy base is visible. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ricotta
2 tsp. fresh thyme leaves, plus more for serving
1/2 tsp. (or more) kosher salt
Pinch of crushed red pepper flakes
2 tbsp. extra-virgin olive oil, divided
1 1/2 cups fresh or frozen corn
Store-bought or homemade hot honey, for drizzling
Flaky sea salt
Crostini or crackers, for serving

Instructions

Step 1: In a food processor, blend ricotta, thyme, kosher salt, and red pepper flakes until smooth, about 2 minutes. With the motor running, add 1 tablespoon olive oil and continue blending until combined. Adjust seasoning with more kosher salt if needed. Keep the mixture in the processor.
Step 2: If using frozen corn, place it in a fine-mesh sieve and run under cool water to thaw. Pat dry with paper towels.
Step 3: Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the corn and cook undisturbed for 1 minute, then stir and cook until the corn is well charred, about 3 to 5 minutes more.
Step 4: Transfer about half of the charred corn to the food processor and pulse a few times to slightly break down the kernels.
Step 5: Spoon the ricotta mixture into a serving bowl. Top with the remaining whole charred corn and extra thyme leaves. Drizzle with hot honey and sprinkle with flaky sea salt. Serve immediately with crostini or crackers.

Tips & Variations

Use fresh corn in season for the best natural sweetness and flavor.
For a milder dip, reduce or omit the crushed red pepper flakes.
Try swapping fresh thyme with fresh basil for a different herbaceous note.
Make your own hot honey by infusing honey with chili flakes for a personalized touch.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature and stir gently. Reheat charred corn separately in a skillet if desired to maintain its flavor and texture.

How to Serve

The dish shows one main layer of creamy white hummus spread thickly on a surface, topped generously with a layer of bright golden roasted corn kernels that have a light brown char in spots, giving a crispy texture. Scattered on top of the corn are small green sprigs of fresh thyme and a few flakes of red chili pepper, adding bursts of color and contrast to the creamy and toasted elements. The dish is presented against a white marbled texture that enhances the warm yellows and whites in the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought ricotta for this dip?

Yes, store-bought ricotta works well. Choose a high-quality, whole-milk ricotta for the creamiest texture.

Is it necessary to char the corn?

Charring the corn adds a smoky depth and sweetness that enhances the dip, but if you don’t have a skillet suitable for charring, you can lightly sauté the corn until cooked through.