Nothing tops bubbling, hot-from-the-oven cheese dip—unless that dip is also loaded with fresh, sweet, lightly charred summer corn and fresh herbs.

Ingredients

• 6 ears of corn, shucked
• 1 1/2 cups heavy cream
• 1 1/2 cups ricotta
• 2 Tablespoons  all-purpose flour
• 2 Tablespoons finely chopped thyme
• 1/2 cup finely grated parmesan
• 2 Tablespoons  unsalted butter, diced
• Finely chopped chives and scallions, to garnish
• Kosher salt and freshly ground black pepper

Instructions

1. Heat the oven to 325°.
2. Heat a grill pan over high and cook the corn until charred on all sides, 25 minutes.
3. Cut the kernels from the cob, and purée two-thirds of the kernels in a food processor with the cream, ricotta, flour, and thyme. Season with salt and pepper and stir in remaining kernels.
4. Scrape the dip into an 8-inch baking dish, sprinkle with parmesan, and dot with butter; bake until bubbly, about 1 1/2 hours.
5. Garnish with chives and scallions to serve.