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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Ingredients

  • 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





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