Grilled Corn & Ricotta Dip

Ingredients

• 5 ears corn, shucked
• 1 c. ricotta
• 1/4 c. feta cheese
• 1/4 c. mint leaves, plus more for serving
• 1 tbsp. fresh lemon juice
• 1/4 tsp. red pepper flakes
• Kosher salt
• Pepper
• Toasted baguette slices, for serving

Directions

1. Heat grill to medium. Grill corn, turning occasionally, until charred, 12 to 15 minutes. Let cool, then cut kernels from cobs.
2. Reserve 1/2 cup kernels and add rest to food processor with ricotta, feta, mint, lemon juice, red pepper flakes, and 1/2 teaspoon each salt and pepper and puree until smooth. Transfer to serving dish and sprinkle with reserved corn and additional mint if desired. Serve with baguette toasts.