Spicy Corn Dip

The corn is as sweet as it's ever been this year and it couldn’t have been more perfect in this spicy corn dip, but I don’t think you can go wrong no matter how you prepare it. Eat it while you can!

Shuck four ears of corn and sauté for five minutes in olive oil or butter with a large shallot and a couple of cloves of garlic. Let it cool in the pan. Add the mixture to the food processor with salt, pepper, a half a cup of ricotta and a handful of spinach and puree until smooth.

To serve, scoop the mixture into a bowl and cover with a generous pouring of chili oil. Or, for a bit more depth saute a hot pepper along with the shallot and garlic. Toasted pita chips are the way to go for this one.