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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.

Original recipe found in Food and Wine Magazine
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