Spicy BBQ Corn with Creamy Ricotta Dip


Prep Time: 10 mins
Cook Time: 15 mins
Yields: 2-4


  • 4 corns
  • 2 tablespoons vegetable oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon Italian herbs
  • 1 teaspoon rosemary
  • 200 grams smooth ricotta cheese (use dairy-free ricotta if vegan)
  • 100 grams semi dried tomatoes
  • handful baby spinach
  • 1/2 cup fresh basil


  1. Preheat BBQ to medium heat. Rub corns with oil and spices. Place on a BBQ and grill for about 15 minutes or until soft and cooked through.
  2. Make the dip. Place ricotta, semi dried tomatoes, spinach and basil into a blender and process until creamy and smooth.
  3. Spoon the dip over grilled corns and enjoy right away.

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