MEX APPEAL

Grilled Corn with Whipped Ricotta and Smoky Chilli Butter (gf) (v)

I had this stunning combination at Fonda, my favourite Mexican eatery and bar in Parnell. Whipped ricotta is now my go-to topping and I make a simple smoky butter to pour over the top. You can also serve the ricotta and smoky butter in separate bowls.

4 corn on the cob
2 teaspoons olive oil
250 grams ricotta, well drained
2 teaspoons sea salt, plus extra to serve
2-3 tablespoons milk
parmesan for grating, to serve

SMOKY CHILLI BUTTER

100 grams butter1 teaspoon each smokedpaprika, chilli flakes and½-1 teaspoon chilli powder, plus extra to serve