Go Back
When it comes to the success of Grilled Corn & Ricotta Toasts, the quality of the ingredients plays a crucial role. Fresh corn, preferably harvested in the summer months, is at its sweetest and most flavorful. Not only does this sweet corn provide a burst of taste, but it also packs a nutritional punch. Corn is a good source of dietary fiber, vitamins B and C, and essential minerals such as magnesium and potassium. Its bright yellow hue signals the presence of antioxidants, which can help combat oxidative stress in the body.

Grilled Corn & Ricotta Toasts

Discover the vibrant flavors of summer with Grilled Corn & Ricotta Toasts, a delightful recipe that showcases fresh, seasonal ingredients. This easy-to-make dish combines sweet, charred corn and creamy ricotta on toasted bread, perfect for gatherings, picnics, or light dinners. With just a few high-quality ingredients and a step-by-step guide, you can create a visually stunning and nutritious treat that bursts with flavor. Taste the essence of summer in every bite!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, husked

1 cup ricotta cheese

2 tablespoons olive oil, plus extra for drizzling

Zest of 1 lemon

Juice of 1 lemon

1/4 cup fresh basil, chopped

1/4 cup fresh chives, chopped

Salt and black pepper, to taste

4 slices of crusty bread (such as sourdough or ciabatta)

1/4 teaspoon red pepper flakes (optional, for a kick)

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill and cook for about 10-12 minutes, turning occasionally, until all sides are charred and cooked through. Once grilled, let it cool slightly before carefully cutting the kernels off the cob.

    Prepare the Ricotta Mixture: In a large bowl, combine the ricotta cheese, 2 tablespoons of olive oil, lemon zest, lemon juice, chopped basil, chives, salt, and black pepper. Mix well until all the ingredients are thoroughly combined and creamy.

      Toast the Bread: While the corn is cooling, brush both sides of the bread slices with olive oil. Grill the bread on medium heat for about 2-3 minutes per side, or until golden and crispy. You can also toast them in a pan if you prefer.

        Assemble the Toasts: Once the bread is toasted, spread a generous amount of the ricotta mixture on each slice. Top with grilled corn kernels, ensuring an even distribution. If desired, sprinkle red pepper flakes for a slight kick.

          Serve: Drizzle a little extra olive oil over the top and season with additional salt and pepper if needed. Serve immediately, garnished with extra herbs for a fresh presentation.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4