Seared corn over ricotta with squash blossoms

Seared Corn Over Ricotta with Squash Blossoms

For the full video on how-to, click here.

Sear 2 ears of corn with 2 cloves garlic, zest from 1 lemon, and 1 jalapeño, seeded and chopped, until charred slightly. Season with salt and serve over quality ricotta. Garnish with olive oil, and sliced squash blossoms. Serve with crostini and/or crudités.