Creamy Corn Dip

by Rachael Ray Show Staff 9:00 AM, August 18, 2016

Aired August 18, 2016

Serves 6

1/4 pound bacon or pancetta, chopped
2 ears of corn, scraped or 1 1/2 cups frozen corn, thawed
1 large or 2 small shallots, minced
2 cloves garlic, grated
1 Fresno chile pepper, chopped
A few sprigs of thyme, leaves picked and chopped
Salt and pepper
2 cups ricotta cheese
1/4 cup chicken stock
1/2 cup parmesan cheese
Chives, chopped, for garnish
Lemon juice, for serving
Charred bread, for serving


Preheat oven to broil.

In a 10-inch cast-iron pan, cook the bacon over medium heat until crispy. Add the corn and cook until corn begins to brown. Add in the shallot, garlic, chile pepper and thyme. Cook for a few minutes more. Season with salt and pepper. Add in ricotta and chicken stock, and stir until smooth. Top with parmesan cheese and place into the oven.

Broil for a few minutes until top is bubbly and brown.

Remove from oven and garnish with chives and a squeeze of lemon juice over the top. Serve with charred bread alongside for dipping.