Whipped Corn and Chili Oil Dip
A savory-sweet dip with as much heat as you like, perfect for the transition from Summer to Autumn.
2 cups fresh corn kernels (about 3 ears)
1 large shallot, minced
1 garlic clove, minced
1/2 cup fresh ricotta
3 Tbsp unsalted butter
1 Tbsp. fresh lemon juice
Chili oil, for garnish
Salt and white pepper
1. In a large skillet, melt butter.
2. Add corn, shallot, and garlic, and cook over moderate heat until corn is crisp-tender, about 7 minutes.
3. Scrape into food processor and let cool slightly. Add ricotta, lemon juice, and 1 tablespoon of water and puree until very smooth.
4. Season with salt and white pepper to taste, and transfer to a bowl. Drizzle with chili oil just before serving.