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Summer is the perfect time to enjoy fresh, light, and flavorful dishes. One delightful option is a creamy ricotta and grilled corn salad that captures the essence of the season. This dish combines the sweetness of grilled corn with the smooth richness of ricotta cheese, making it a perfect appetizer or side dish for warm-weather gatherings.
Ingredients Needed
- 4 ears of fresh corn
- 1 cup of ricotta cheese
- 2 tablespoons of olive oil
- 1 lime (for juice and zest)
- Fresh basil leaves
- Salt and pepper to taste
- Optional: chili flakes for a spicy kick
Preparation Steps
Start by preheating your grill to medium-high heat. Peel back the husks of the corn without removing them completely, remove the silk, then fold the husks back. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred. Once cooked, let the corn cool slightly before cutting the kernels off the cob.
In a mixing bowl, combine the ricotta cheese with the juice and zest of one lime. Add a tablespoon of olive oil, salt, and pepper to taste. Mix until smooth and creamy. If you like a little heat, stir in some chili flakes.
Gently fold the grilled corn kernels into the ricotta mixture. Chop fresh basil leaves and sprinkle over the top. Give everything a gentle stir to combine the flavors evenly.
Serving Suggestions
This creamy corn and ricotta salad can be served immediately or chilled for an hour to enhance the flavors. It pairs beautifully with crusty bread, grilled vegetables, or as a topping for tacos. For an extra touch, garnish with additional basil and a drizzle of olive oil.
Enjoy this fresh, summery dish that highlights the best of seasonal ingredients with a creamy twist!