Food is everything
the magazine

Food is everything, the magazine

YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS

SUMMER 2021 EDITION

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

Preheat barbecue to high, approximately 290 °C (550 °F).
Shuck corn cobs and remove silk.
Place corn cobs on barbecue and cook for 10 minutes, turning a few times until well grilled.
Meanwhile, cut jalapeño in half lengthwise. Remove seeds and membranes and chop flesh.
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.
Add ricotta, chili powder and salt. Juice lime into the container.
Using the immersion blender, puree until smooth and transfer to a serving bowl.
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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