Charred Corn and Chili-Lime Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick pieces
• •tablespoons olive oil, plus extra for brushing
• •ears of fresh corn, kernels removed (about
• •cups)
• •ounces soft goat cheese (chèvre)
• •1/4 cup finely chopped fresh cilantro
• •tablespoon lime juice
• •teaspoon honey
• •1/2 teaspoon chili powder (or smoked paprika for less heat)
• •Salt and freshly ground black pepper to taste

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices lightly with olive oil and toast on a baking sheet for 8 minutes
2. 2minutes, or until golden and crisp.
3. 3While the bread toasts, heat 2 tablespoons of olive oil in a skillet over medium
4. 4high heat. Add the corn kernels and cook for 3 minutes
5. 5minutes, stirring occasionally, until they are slightly charred and tender. Season with salt and pepper and set aside to cool slightly.
6. 6In a small bowl, whisk together the lime juice, honey, and chili powder to create the vinaigrette.
7. 7Spread a generous layer of goat cheese on each toasted crostini. Top with a spoonful of the charred corn mixture.
8. 8Drizzle the chili
9. 9lime vinaigrette over the corn and garnish with a sprinkle of fresh cilantro before serving.