Instructions

Peel the corn on the cob.  Try to remove all the silk on the corn.  Place corn directly onto a hot grill over medium-high heat.  Cook just long enough to get some char marks on them, about 5 minutes or so.  Turn them frequently to even char them.  Remove from the heat, set aside to cool.  Once cooled, cut the corn off the cob.

Make the corn salsa:  in a small bowl, combine 3 tablespoons of the fresh corn with the tomatoes, 1 teaspoon of the chopped jalapeño, lime juice, cilantro and season with S&P.  Set aside.

Using a blender or food processor, add the remaining corn with the melon, shallot, garlic, remaining jalapeño, yellow pepper and a few dashes of Sriracha or hot sauce.  Start to blend the ingredients together and slowly add the chicken broth as you are pureeing the soup.  Add the cold water and continue pureeing.   Transfer the mixture to a metal bowl and place in the fridge or freezer to chill the soup.  Once you are ready to serve, remove the bowl and add the Ricotta Cheese to the mixture.  Puree the mixture another time until you have a smooth texture.  If you have an immersion blender (also known as a stick blender or hand blender) I would use it to finish the soup.   You can use while keeping the soup in the cold metal bowl.

Transfer the soup to bowls, garnish with a few sprigs of Watercress and a spoonful of the corn salsa.  Drizzle some Chili Oil around the bowl.  The Chili Oil gives a nice color and heat to this soup.

Mangia! Enjoy!