Charred Corn and Chili-Lime Crostini

This crostini captures the essence of summer with sweet, charred corn kernels and the creamy tang of goat cheese. A drizzle of chili-lime vinaigrette adds a bright, zesty kick, perfectly balancing the sweetness of the corn and the richness of the cheese. It's a vibrant, flavorful appetizer that is both refreshing and satisfying.

Vegetarian

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

Method

Preheat 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
minutes, or until golden and crisp.
While the bread toasts, heat 2 tablespoons of olive oil in a skillet over medium
high heat. Add the corn kernels and cook for 3 minutes
minutes, stirring occasionally, until they are slightly charred and tender. Season with salt and pepper and set aside to cool slightly.
In a small bowl, whisk together the lime juice, honey, and chili powder to create the vinaigrette.
Spread a generous layer of goat cheese on each toasted crostini. Top with a spoonful of the charred corn mixture.
Drizzle the chili
lime vinaigrette over the corn and garnish with a sprinkle of fresh cilantro before serving.

Chef's Tip & Pairing

For an extra layer of flavor, try grilling the corn on the cob before removing the kernels. Pair this zesty, bright appetizer with a crisp, dry Sauvignon Blanc, which will complement the lime and cilantro notes.

From the Tini Crostini Collection