Grilled Corn and Chili-Lime Crostini

Ingredients

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

Prep Steps

1. 1Preheat a grill or grill pan to medium
2. 2high heat. Brush the corn cobs with a little olive oil and grill, turning occasionally, until kernels are tender and lightly charred, about 8
3. 3minutes. Once cool enough to handle, slice the kernels off the cobs and set aside.
4. 4Brush both sides of the baguette slices with olive oil and toast them on the grill or in a 350°F (175°C) oven for 5 minutes
5. 5minutes until golden and crisp.
6. 6In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lime juice, honey, and chili powder to create the vinaigrette. Season with salt and pepper.
7. 7Spread a generous layer of softened goat cheese on each toasted crostini. Top with a spoonful of the grilled corn kernels.
8. 8Drizzle the chili
9. 9lime vinaigrette over the corn and goat cheese, then garnish with a sprinkle of fresh cilantro before serving.