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Sweet Corn and Zucchini Blossom with Homemade Ricotta Cheese and Black Summer Truffles

Kevin Hickey - Seasons Restaurant at Four Seasons Hotel
Chicago, IL

Soups & Sides

  • 3 oz. Shallots, chopped
  • 1 oz. Garlic, minced
  • 1 T. Grapeseed Oil
  • 8 ears Fresh Corn Kernels
  • .5 ea Leeks, chopped
  • 12 Zucchini Flowers, chopped,
  • 2 Sprigs Epazote
  • .5 cup White Wine
  • 1 cup Corn Stock
  • 3 cup Cream
  1. Save half of the corn kernels and zucchini flowers for garnish
  2. Sweat shallots and garlic in oil, add corn, leeks and flowers, season with salt and white pepper. Cook for 2-3 minutes, deglaze with white wine and reduce by half, add stock and simmer for 5-10 minutes.
  3. Add cream and simmer for 5-10 minutes, blend in a blender until smooth and creamy, adjust seasoning and serve garnished with the corn and zucchini flowers, crumbled ricotta and shaved black truffles.
Ricotta Cheese
  • 1 gl. Whole Milk
  • 2 cup Buttermilk
  • 2 T. Salt
  1. Combine all ingredients in a heavy bottom stock pot and place on a medium heat, occasionally stirring to insure mixture does not stick.
  2. Prepare a strainer over the sink covered with cheese cloth..
  3. When the curd separates from the whey, pour the entire mixture through the cheese cloth. After it drains for a few minutes, stir it, drop out the rest of the whey. When drained, refrigerate and it will keep for 2 days.

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