Warm Ricotta Corn Dip Recipe made with creamy ricotta, sweet corn, and fresh herbs makes the perfect summer appetizer for parties and barbecues.
Appetizers can be a fun starter or an entire meal and creating something that’s not only tasty, but keeps you coming back for more is what I always strive for in a good dip recipe. This Warm Ricotta Corn Dip is super tasty and fun to serve al fresco on a warm summer night.
Fresh corn is at the farmer’s markets and grocery stores this summer, however frozen corn will work just fine in this recipe, if you can’t find fresh. I prefer to use fresh while in season, but frozen corn can be a real time saver and excellent substitute during the cooler months of the year.
This recipe is delightfully creamy from both the Ricotta and Jack cheeses. There is a hint of heat from a minced jalapeno, but even if you don’t like spice, still include the entire pepper in this recipe because it gives it just a bit of personality and balances out the flavors. Fresh scallions or green onions make a great addition and topping to this delicious dip and I like to serve this Warm Ricotta Corn Dip with restaurant-style tortilla chips.
Ingredients
- 16 ounces fresh or frozen corn, not defrosted
- 1 shallot, minced
- 1 jalapeno, minced
- 15 ounces whole-milk Ricotta cheese
- 4 ounces Jack cheese, shredded
- salt & pepper
- vegetable oil
- Tortilla chips, optional
(Serves 4-6)
To Prepare:
- Preheat oven to 375 degrees. In a skillet, add 2 teaspoons oil and place over medium heat. Add corn and shallot and cook for 3-6 minutes, depending upon if it’s frozen or not. Stir occasionally. Add jalapeno and stir, continue to cook for 2 minutes. Remove pan from heat.
- In a large bowl, combine Ricotta and Jack cheeses, stir. Add 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, stir to combine. Pour in corn mixture and stir until combined.
- Grease a 1-quart casserole dish. Spoon dip into dish and smooth out on top. Place casserole dish on a sheet pan and bake in the oven for 25-30 minutes, or until lightly bubbly around edges. Remove and let dip rest 5 minutes before serving. Enjoy!
Warm Ricotta Corn Dip makes a great appetizer to enjoy with a crisp white wine like Sauvignon Blanc or Chardonnay. A chilled Granache can be pretty nice as well with this dip.
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