Smoky Summer Corn and Cotija Crostini

Ingredients

• •1/2 baguette, sliced into 1/2-inch thick pieces
• •tablespoons olive oil, plus more for brushing
• •cup fresh or frozen (thawed) corn kernels
• •1/2 cup canned black beans, rinsed and drained
• •1/4 cup finely diced red onion
• •tablespoons chopped fresh cilantro
• •tablespoon fresh lime juice
• •1/2 teaspoon smoked paprika
• •1/4 cup crumbled cotija cheese
• •Salt and freshly ground black pepper to taste

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices lightly with olive oil and arrange on a baking sheet. Toast for 8 minutes
2. 2minutes, or until golden brown and crisp. Set aside to cool.
3. 3In a small skillet, heat 1 tablespoon of olive oil over medium
4. 4high heat. Add the corn kernels and cook for 3 minutes
5. 5minutes, stirring occasionally, until they begin to char slightly. Transfer the corn to a medium bowl.
6. 6Add the black beans, red onion, cilantro, lime juice, smoked paprika, and the remaining 1 tablespoon of olive oil to the bowl with the corn. Stir gently to combine, then season with salt and pepper to taste.
7. 7To assemble, spoon a generous amount of the corn and black bean salsa onto each toasted crostini slice.
8. 8Garnish each crostini with a sprinkle of crumbled cotija cheese before serving immediately.