Whipped Corn Dip with Chile Oil

F&W’s Justin Chapple blends sweet corn with creamy ricotta in this delicious and versatile dip.

  • Total Time:
  • Servings: 6

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  • 3 tablespoons unsalted butter
  • 2 cups fresh corn kernels (from about 3 ears)
  • 1 large shallot, minced
  • 1 garlic clove, minced
  • 1/2 cup fresh ricotta
  • 1 1/2 tablespoons fresh lemon juice
  • Salt
  • White pepper
  • Chile oil, for garnish
  • Crudités or pita chips, for serving

How to make this recipe

  1. In a large skillet, melt the butter. Add the corn, shallot and garlic and cook over moderate heat until the corn is crisp-tender, about 7 minutes.

  2. Scrape into 
a food processor and let cool slightly. Add the ricotta, lemon juice and 1 tablespoon of water and puree until very smooth. Season with salt and white pepper.

  3. Transfer the dip to a bowl and drizzle with chile oil. Serve with crudités or pita chips.

Make Ahead

The dip can be refrigerated overnight. Serve at room temperature.

Contributed By Photo © Nicole Franzen Published August 2015

1038910 recipes/whipped-corn-dip-chile-oil 2015-07-20T18:51:42+00:00 Justin Chapple dips-and-spreads|summer|fast|vegetarian|healthy|staff-favorite|6|appetizers-starters|thanksgiving august-2015 recipes,whipped-corn-dip-chile-oil 1038910

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