Description
This Whipped Ricotta Corn Dip combines creamy ricotta cheese whipped to smooth perfection with fresh, charred corn for a delightful blend of textures and flavors. Infused with fresh thyme and a hint of red pepper flakes, it’s finished with a drizzle of spicy hot honey and flaky sea salt, making it a perfect appetizer served with crostini or crackers.
Ingredients
Scale
Ricotta Mixture
- 1 lb. ricotta cheese
- 2 tsp. fresh thyme leaves, plus more for serving
- 1/2 tsp. kosher salt, or more to taste
- Pinch of crushed red pepper flakes
- 1 tbsp. extra-virgin olive oil (for blending)
Charred Corn
- 1 1/2 cups fresh or frozen corn
- 1 tbsp. extra-virgin olive oil (for cooking)
Finishing & Serving
- Store-bought or homemade hot honey, for drizzling
- Flaky sea salt, for sprinkling
- Crostini or crackers, for serving
Instructions
- Blend Ricotta Mixture: Place the ricotta, fresh thyme leaves, kosher salt, and crushed red pepper flakes into a food processor. Blend for about 2 minutes until the mixture is smooth. With the motor running, slowly add 1 tablespoon of extra-virgin olive oil and continue blending until fully combined. Taste and adjust seasoning with additional kosher salt if needed. Keep the mixture inside the food processor bowl.
- Prepare Corn: If using frozen corn, thaw it by placing it in a fine-mesh sieve under cool running water. Pat the corn dry thoroughly with paper towels to remove excess moisture.
- Char Corn in Skillet: Heat a medium skillet over medium heat and add the remaining 1 tablespoon of olive oil. Once hot, add the corn and cook it undisturbed for 1 minute to develop a sear. Then stir and continue cooking for another 3 to 5 minutes, until the corn is nicely charred and browned.
- Pulse Corn with Ricotta: Transfer about half of the charred corn into the food processor with the ricotta mixture. Pulse a few times just to slightly break down the corn, adding texture but blending it into the dip.
- Assemble and Serve: Spoon the whipped ricotta and corn mixture into a serving bowl. Top with the remaining charred corn and sprinkle fresh thyme leaves over the top. Drizzle generously with hot honey and finish with a sprinkle of flaky sea salt. Serve immediately alongside crostini or crackers for dipping.
Notes
- Use fresh corn in season for the best flavor, but frozen corn works well when thawed and dried properly.
- Adjust the crushed red pepper flakes depending on your preferred spice level.
- Hot honey can be homemade by infusing honey with chili flakes or purchased at specialty stores.
- Serve the dip fresh; it can be refrigerated for up to 2 days but is best enjoyed the same day.
- For a vegan variation, substitute ricotta with a plant-based ricotta alternative.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: ricotta dip, whipped ricotta, corn dip, appetizer, easy dip recipe, hot honey dip, crostini dip, charred corn recipe, vegetarian appetizer
