Vegetables Corn Whipped Corn Dip with Chile Oil 4.0 (1) 2 Reviews F&W’s Justin Chapple blends sweet corn with creamy ricotta in this delicious and versatile dip. Slideshow: More Great Dip Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on August 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Yield: 6 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 Directions 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. 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. Transfer the dip to a bowl and drizzle with chile oil. Serve with crudités or pita chips. © Nicole Franzen Make Ahead The dip can be refrigerated overnight. Serve at room temperature. Rate it Print