CREAMED CORN RICOTTA

• 1 lb fresh ricotta (about 2 cups)
• 1 c fresh shucked corn
• 3 T canola oil

Salt to taste

1. Turn on sauté pan over high heat, add the oil and let it come a point where the oil just begins to smoke.
2. Turn off the flame to avoid a flare up from the moisture in the corn, add the corn to the pan and turn flame back on high. Season with salt and allow to cook till you see the corn begin to caramelize. Toss corn once and cook for an additional 30 seconds. Corn will begin to pop when done. (Not into popcorn, just loud pops, with the occasional kernel flying out of the pan and onto your neck like a tiny missile)
3. Place cooked corn on a plate to cool.
4. Once corn is completely cool, place fresh ricotta and corn into your food processor and turn on and let whip till the mix seems smooth and almost shiny. Put into a bowl and leave in the fridge to cool and set up.