Grilled Corn and Ricotta Dip

Grilled Corn and Ricotta Dip

from goodhousekeeping.com

Serve this grilled corn and ricotta dip with baguettes at your next summer picnic.

Ingredients

  • 5 ears corn, shucked
  • 1 c. rictotta
  • 1/4 c. feta cheese
  • 1/4 c. mint leaves, plus more for serving
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. red pepper flakes
  • Kosher salt
  • Pepper
  • Toasted baguette slices, for serving

Directions

  1. 1

    Heat grill to medium. Grill corn, turning occasionally, until charred, 12 to 15 minutes. Let cool, then cut kernels from cobs.

  2. 2

    Reserve 1/2 cup kernels and add rest to food processor with ricotta, feta, mint, lemon juice, red pepper flakes, and 1/2 teaspoon each salt and pepper and puree until smooth. Transfer to serving dish and sprinkle with reserved corn and additional mint if desired. Serve with baguette toasts.