I served this as a side dish to beef brisket for Christmas dinner, wondering how my family would react to the slight tanginess the ricotta adds. Turns out, it was nothing to worry about at all- they devoured it!
Ricotta Creamed Corn with Bacon and Scallions
1 lb. frozen corn, thawed
1/4 cup heavy cream
2 oz. cream cheese, cubed and softened
1/2 cup ricotta cheese
2 tsp. granulated sugar
2 tsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. granulated garlic
1/8 tsp. dried thyme leaves
1/8 tsp. paprika
2 strips bacon, cooked and crumbled
1 scallion, chopped
Preheat oven to 375 degrees F.
In a large mixing bowl, combine whipping cream and cream cheese with ricotta until smooth; stir in sugar, flour, salt, garlic, thyme, and paprika and combine well; stir in corn.
Transfer prepared corn mixture to a greased casserole dish and gently spread out evenly. Bake, uncovered, on center rack of oven for 25 minutes. Remove from oven and top with bacon and scallions, then bake an additional 10 minutes.