Whipped Mexican Grilled Corn Dip
User Reviews
5
10 reviews
Excellent
Whipped Mexican Grilled Corn Dip
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 5 corn cut from cob, grilled ears
- 1 tablespoon butter unsalted
- 2 garlic minced, cloves
- 1/8 teaspoon red pepper flakes crushed
- 1/2 cup ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lime juiced
- 1/3 cup cilantro chopped, fresh
- 1/3 cup queso fresco cheese crumbled
- 1/2 teaspoon chipotle chili powder for sprinkling
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.
Notes
- [adapted from food + wine]
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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