INGREDIENTS:
- 1 tablespoon butter
- 2 tablespoons olive oil, split
- 3 garlic cloves
- 10 oz of frozen or fresh sweet corn
- 15 oz of ricotta
- 2 tablespoons honey (more or less depending on how sweet your corn is)
- A handful of fresh basil leaves, chopped
- Salt
- Firehook Crackers, for serving
INSTRUCTIONS:
- Sauté corn in melted butter, 1 tbsp olive oil, garlic, and salt. Cook until corn has softened and becomes fragrant
- Blend half the sauteed corn with ricotta cheese, 1 tbsp olive oil, 2 tablespoons honey
- Transfer to a large bowl and add chopped basil. I used an immersion blender to infuse more of the basil’s flavor into the ricotta mixture, without the basil getting too blended. You could add the basil to the blender or just fold it in if you prefer that! Salt to taste!!
- Put your corn basil ricotta mixture in your serving bowl. Top with the remaining corn and more chopped basil, olive oil, and honey. Pop her in the fridge and serve cold with your favorite Firehook cracker flavor!! I used classic sea salt!
- Enjoy!!!!
INSTRUCTIONS:
- Sauté corn in melted butter, 1 tbsp olive oil, garlic, and salt. Cook until corn has softened and becomes fragrant
- Blend half the sauteed corn with ricotta cheese, 1 tbsp olive oil, 2 tablespoons honey
- Transfer to a large bowl and add chopped basil. I used an immersion blender to infuse more of the basil’s flavor into the ricotta mixture, without the basil getting too blended. You could add the basil to the blender or just fold it in if you prefer that! Salt to taste!!
- Put your corn basil ricotta mixture in your serving bowl. Top with the remaining corn and more chopped basil, olive oil, and honey. Pop her in the fridge and serve cold with your favorite Firehook cracker flavor!! I used classic sea salt!
- Enjoy!!!!
