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    MEX APPEAL

    Mar 06, 2020 4 minutes
    Recipes CLAIRE ALDOUS
    Photography and styling SARAH TUCK

    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

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