In a fry pan, add the olive oil. Add the corn, shallot, miso paste and garlic and cook for 5-6 minutes, remove from heat and allow to cool slightly
In a food processor, add the corn mixture, ricotta, lemon juice, pepper and salt and puree it to your liking (I prefer chunky, or you can process until smooth)
Serve on a plate and top with Spring onions, chilli oil, fresh herbs, sweet paprika and serve with your fav chips or crackers!
