Whipped Corn Dip with Chile Oil

This dip was a hit at our Labor Day cookout. Everyone's first question was "Is this hummus?" and then they guessed from there. It took about 5 guesses before someone said "corn"! I had 3 ears of corn kernels but I think it was more than 2 cups and I used whole milk ricotta which seemed to have more liquid so when I pureed the ingredients it was very liquid. I did not add the water and like the first review added less lemon. I used about 1 1/2 tsp. and I added more ricotta. I probably ended up using 1 cup ricotta and it was still very liquid but I put it in the fridge ahead of the party and when I took it out it had firmed. The chile oil and white pepper are a must to complement the beautiful corn flavor. And I would only serve it with crudite. This will definitely stay on the summer roster!

This was very good and really different. As I expected, my guests couldn't figure out what it was. Corn just doesn't come to mind for a dip. I made it almost exactly per the recipe. The one change was that I was leery of lemon juice in it, so left it out. I considered increasing the water to compensate, but didn't as I thought it might make the dish too soupy. At the end, when taste testing, I felt the "zing" of lemon would be good after all, but not in the quantity stated, and I also felt that lime would be better, as corn is such a "Mexican" ingredient, and Mexicans use lime a lot. What I ended up doing was adding just a couple squeezes of lime, probably amounting to less than a teaspoon. This perked up the recipe just that little tad, and I considered it perfect. It still was the tiniest bit soupy, but I made this (and two other dips) the day before my dinner party and, as I expected, it solidified a bit while in the refrigerator overnight. It was received very well by guests, who, as noted, could not figure out what it was, and were very surprised when I told them it was corn. It's definitely a keeper for me!