Whipped Corn Dip with Chile Oil Recipe

Name: Whipped Corn Dip with Chile Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Crudites or pita chips, for serving

Servings: persons

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
Crudites or pita chips, for serving

1
In a large skillet, melt the butter.
2
Add the corn, shallot and garlic and cook over moderate heat until the corn is crisp-tender, about 7 minutes.
3
Scrape into a food processor and let cool slightly.
4
Add the ricotta, lemon juice and 1 tablespoon of water and puree until very smooth.
5
Season with salt and white pepper.
6
Transfer the dip to a bowl and drizzle with chile oil.
7
Serve with crudites or pita chips.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 cups fresh corn kernels (from about 3 ears), 1 large shallot, minced, 1 garlic clove, minced, and more.

Yes, Whipped Corn Dip with Chile Oil falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Whipped Corn Dip with Chile Oil

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