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Whipped Mexican Grilled Corn Dip

5 from 2 votes
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  • 5 ears grilled corn, cut from cob
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 limes, juiced
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup crumbled queso fresco cheese
  • 1/2 teaspoon chipotle chili powder, for sprinkling


  • Heat a large skillet over medium-low heat and add the butter. Take about 1 1/2 to 2 cups of the grilled corn (since I cut it from the cob, I loosely fit it in about 2 cups) and add it to the skillet with the garlic and pepper flakes. Toss well and cook until the corn is warm and the garlic is sautéed, about 2 minutes. Remove the corn and place it in the bowl of a food processor.
  • Add the ricotta, salt, pepper and juice of two limes to the processor as well. Puree until combined and smooth. Taste and season additionally if needed. I continually scraped down the sides and pureed so the mixture would resemble a smooth hummus. If the dip won’t smooth out easily, add a tablespoon of ice water at a time and blend again.
  • Scoop the dip into a bowl or deep plate. With it with the leftover grilled corn, a bunch of torn cilantro, the queso fresco and a sprinkle of chili powder. Serve with veggie sticks, chips or pitas.


[adapted from food + wine]

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