When you’re longing for the feeling of sweet summertime to linger — or if you’re looking for a healthy-ish dip to serve at the next party — dig into this one. Light yet loaded with flavor, this dip features blistered corn and subtly sharp Italian cheeses. 


  • Kernels of 2 ears of corn 
  • 1 small shallot, finely diced 
  • 1 tablespoon olive oil 
  • 1 1/2 cups part-skim ricotta cheese 
  • 1/2 cup grated parmesan or pecorino cheese 
  • 1 egg 
  • 1/2 teaspoon sea salt 
  • 1/4 teaspoon black pepper 
  • 1 tablespoon chopped fresh basil 
  • 1 tablespoon chopped Italian parsley 
  • Pinch red pepper flakes or dash hot sauce (optional – if you like a kick!) 
  • 1 tablespoon chopped chives to garnish 


Preheat oven to 375. Heat a skillet with olive oil over medium-high heat. Add shallot, stirring often to avoid burning. After 3 minutes, add corn. Stir until slightly blistered, about 3 more minutes. Remove from heat. 

Meanwhile, in a medium bowl, combine ricotta, parmesan, egg, spices, and herbs. Stir in the corn and shallot mixture. Transfer to a small, greased baking dish. Bake for 20 minutes until bubbly. Garnish with chives and serve warm. 

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com