Smoky Summer Corn and Cotija Crostini

This vibrant, zesty crostini features a fresh salsa of sweet charred corn, black beans, and a hint of smoky paprika. The creamy, salty cotija cheese and bright lime dressing provide a perfect balance to the crunch of the toasted baguette. It's a light, refreshing appetizer that captures the essence of a summer cookout.

Vegetarian

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

Method

Preheat 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
minutes, or until golden brown and crisp. Set aside to cool.
In a small skillet, heat 1 tablespoon of olive oil over medium
high heat. Add the corn kernels and cook for 3 minutes
minutes, stirring occasionally, until they begin to char slightly. Transfer the corn to a medium bowl.
Add 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.
To assemble, spoon a generous amount of the corn and black bean salsa onto each toasted crostini slice.
Garnish each crostini with a sprinkle of crumbled cotija cheese before serving immediately.

Chef's Tip & Pairing

For a perfect pairing, serve this crostini with a crisp, dry Sauvignon Blanc; its bright citrus and herbal notes will beautifully complement the lime and cilantro in the salsa. If you prefer a non-alcoholic option, a refreshing limeade or sparkling water with mint is an excellent choice.

From the Tini Crostini Collection