Whipped Mexican Grilled Corn Dip

Name: Whipped Mexican Grilled Corn Dip
Total time: 30 min
Yield: 4 serving
Ingredients: 5 ears grilled corn; 1 tablespoon unsalted butter; 2 garlic cloves; 1/8 teaspoon crushed red pepper flakes; 1/2 cup ricotta cheese; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2 limes; 1/3 cup chopped fresh cilantro; 1/3 cup crumbled queso fresco cheese; 1/2 teaspoon chipotle chili powder

User Reviews

5.0

15 reviews

Excellent

Total Time
30 mins
Servings
4
Course
Appetizer
Cuisine
Mexican

Whipped Mexican Grilled Corn Dip

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

5 ears grilled corn, cut from cob
1 tablespoon unsalted butter
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/2 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 limes, juiced
1/3 cup chopped fresh cilantro
1/3 cup crumbled queso fresco cheese
1/2 teaspoon chipotle chili powder, for sprinkling

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Instructions

Heat a large skillet over medium-low heat and add the butter. Take about 1 1/2 to 2 cups of the grilled corn (since I cut it from the cob, I loosely fit it in about 2 cups) and add it to the skillet with the garlic and pepper flakes. Toss well and cook until the corn is warm and the garlic is sautéed, about 2 minutes. Remove the corn and place it in the bowl of a food processor.
Add the ricotta, salt, pepper and juice of two limes to the processor as well. Puree until combined and smooth. Taste and season additionally if needed. I continually scraped down the sides and pureed so the mixture would resemble a smooth hummus. If the dip won’t smooth out easily, add a tablespoon of ice water at a time and blend again.
Scoop the dip into a bowl or deep plate. With it with the leftover grilled corn, a bunch of torn cilantro, the queso fresco and a sprinkle of chili powder. Serve with veggie sticks, chips or pitas.