I first had a "corn mousse" as a component of the most delicious tapa I have ever had, the Alella at Casa Lucas in Madrid (you must try it if you find yourself there). The whole dish is a toast topped with caramelized onions, soy sauce marinated chicken, corn mousse, and finished off with crispy fried onion strings. Perfection. At home in the summer, I don't tend to tackle multi-component appetizers, so this dip is a simple, no cook homage to my favorite little snack. I like to serve it on toasted baguette (confession: I have been known to dip into it with salt and pepper kettle chips). Enjoy.

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