Begin by making the sweet corn sauce by chopping the bell pepper and onion and mincing the garlic. Sauté in a sauce pan till onions are translucent.
While the onions, bell pepper and garlic cook, cut the corn off the cob and add to the sauce pan and continue sautéing for 2-3 minutes.
Then pull a ¼ cup of the veggies out of the pan into a small bowl and set aside to cool completely. Then add the heavy cream into the sauce pan and let simmer for 5 minutes.
Once the mixture has simmered 5 minutes, puree the veggies in cream with an emersion blender or upright blender until very smooth adjust thickness with more cream if necessary and set aside keep the sauce warm until serving but there’s no need to keep it simmering at this point.
While your cream and veggies are simmering whisk the beer batter together, by mixing the flour, beer, grill seasoning and cornstarch in a glass.
Then mix the ricotta and the reserved sauté veggies together. Place the mixture in a pipping bag or a sandwich bag with the corner cut off.
Fill the blossom with the ricotta and veggies mixture up to nearly the top and pinch close.
Once the blossoms are filled, you are ready to batter and fry them. Make sure the oil is at 350 degrees. Dip the filled blossom in the beer batter, allow the excess batter to drip off briefly and immediately place in hot oil. Fry for a minute on the first side and then flip and fry for 20-30 seconds on the reverse side until they are golden all over.
Salt as soon as they come out of the fryer.
Plate the blossom on a bed of the sweetcorn sauce and garnish with basil.