Grilled Corn and Chili-Lime Crostini

This crostini is a vibrant celebration of summer flavors, combining the sweet, smoky char of grilled corn with the creamy tang of goat cheese. A drizzle of chili-lime vinaigrette adds a bright, zesty kick, perfectly balancing the richness of the cheese and the sweetness of the corn.

Vegetarian

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

Method

Preheat a grill or grill pan to medium
high heat. Brush the corn cobs with a little olive oil and grill, turning occasionally, until kernels are tender and lightly charred, about 8
minutes. Once cool enough to handle, slice the kernels off the cobs and set aside.
Brush 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
minutes until golden and crisp.
In 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.
Spread a generous layer of softened goat cheese on each toasted crostini. Top with a spoonful of the grilled corn kernels.
Drizzle the chili
lime vinaigrette over the corn and goat cheese, then garnish with a sprinkle of fresh cilantro before serving.

Chef's Tip & Pairing

For a professional touch, ensure the goat cheese is at room temperature for easy spreading and a creamier texture. This vibrant appetizer pairs exceptionally well with a crisp, dry Sauvignon Blanc, which complements the lime and cilantro notes.

From the Tini Crostini Collection