Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS



Recipes

Corn & Ricotta Dip from Geneviève O’Gleman


7 ingredients
30 minutes
6 servings

7 ingredients
30 minutes
6 servings

Ingredients

  • 3 corn cobs
  • 1 jalapeño pepper
  • 125 mL (½ cup) ricotta cheese
  • 2.5 mL (½ tsp.) chili powder
  • 2.5 mL (½ tsp.) salt
  • 1 lime
  • 60 mL (¼ cup) crumbled feta

Preparation

  1. Preheat barbecue to high, approximately 290 °C (550 °F).
  2. Shuck corn cobs and remove silk.
  3. Place corn cobs on barbecue and cook for 10 minutes, turning a few times until well grilled.
  4. Meanwhile, cut jalapeño in half lengthwise. Remove seeds and membranes and chop flesh.
  5. Using a paring knife (small knife), separate the kernels from the cobs by sliding the blade along the entire length of the cob. Place half the kernels in the immersion blender container.
  6. Add ricotta, chili powder and salt. Juice lime into the container.
  7. Using the immersion blender, puree until smooth and transfer to a serving bowl.
  8. Top with remaining corn kernels and jalapeño. Crumble feta directly over the bowl. If desired, sprinkle with a pinch of chili powder and serve with corn chips.
Keeps for 3 days in the refrigerator. Do not freeze.
Photo credit: Sylvie Li

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