Ingredient

• 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

Direction

1. 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.
2. 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.
3. Transfer the dip to a bowl and drizzle with chile oil. Serve with crudités or pita chips.