Whipped Corn Dip with Chile Oil


F&W’s Justin Chapple blends sweet corn with creamy ricotta in this delicious and versatile dip. Slideshow: More Great Dip Recipes 

Total Time:
30 mins


  • 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


  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.

    Whipped Corn Dip with Chile Oil
    © Nicole Franzen

Make Ahead

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

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