Whipped Sweet Corn & Ricotta Dip

adapted from Food & Wine

This creamy dip will delight your guests, who may have a hard time guessing what's in it! Fresh summer corn is blended with ricotta and seasonings, perfect for serving with fresh veggies or pita chips.

Prep Time

20 minutes

Cook Time

10 minutes


6 Servings


3 tablespoons butter
1 tablespoon olive oil, extra virgin (plus extra for garnish)
4 corn ear
1 shallot (minced)
1 clove garlic (minced)
3⁄4 cup cheese, ricotta
1 lemon (zest AND juice of)
1⁄4 teaspoon paprika, smoked (plus extra for garnish)
  salt and pepper (to taste)


Using a sharp knife, cut the corn kernels from the cobs. Heat the butter and olive oil in a sauté pan over medium heat, then add corn kernels, shallot, and garlic and cook until corn is crisp-tender, 7-10 minutes. Let cool slightly.

Add corn mixture, smoked paprika, ricotta, lemon juice, lemon zest, and 1 tablespoon of water to the bowl of a food processor and blend until completely smooth. Adjust the consistency with more water if needed, and season to taste with salt and pepper. Spoon into a bowl and sprinkle with more smoked paprika and a drizzle of olive oil if desired. Serve with raw veggies, pretzel chips, pita chips, or other desired dippers.