Warm Ricotta Corn Dip – Recipe! Image 1
Appetizers, Food

Warm Ricotta Corn Dip – Recipe!

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Appetizers can be a fun starter or an entire meal at dinnertime.  Creating something that’s not only tasty, but keeps you coming back for more is what I shoot for when preparing a good dip.  Dips can be hot or cold and if it’s your meal, warm dips can really fill you up and satisfy that hunger.

Fresh corn is still at the farmer’s markets and grocery stores this season, however unless you are eating it off the cob, frozen corn will work just fine in many recipes.  Using frozen corn doesn’t always require defrosting first, which is a real time saver, and when combining it with other ingredients, it tastes just as good.

This recipe is super simple to throw together for a family gathering at home, especially since football season has started, and it will please all palates because it’s delightfully cheesy 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.  Fresh scallions or green onions add flair and extend the subconscious dipping experience because the flavors are so good.  Definitely serve this dip with your favorite restaurant-style tortilla chips.

Warm Ricotta Corn Dip – Recipe! Image 2


16 ounces fresh or frozen corn, unthawed

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)

Warm Ricotta Corn Dip – Recipe! Image 3Warm Ricotta Corn Dip – Recipe! Image 4

To Prepare:

  1. 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.
  2. 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.
  3. 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!




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