All Recipes

Summer Corn Bruschetta

25 Mins
Butter Bread
Made With
Butter Bread


2 Cups Fresh Corn Kernels (shucked and removed from cob)

2 Tablespoons Olive Oil

1 Tablespoon Butter

1/4 Teaspoon Chili Powder

1/2 Teaspoon Marjoram, chopped

12 Cherry Tomatoes, halved

1 Lime, zested

Salt, to taste

1 Cup Fresh Ricotta

2-3 Ounces Queso Fresco

6-8 Sprigs Cilantro, picked (about 24 leaves)

6 Slices Martin’s Old-Fashioned Real Butter Bread

Serves: 6


Step 1

Add oil to a large skillet and heat over medium-high heat. Carefully add corn kernels, season with salt, and cook 3-4 minutes or until lightly caramelized.

Step 2

Add butter, chili powder, marjoram, and cherry tomatoes; toss to combine, continue cooking for 1 minute. Remove from heat, add lime zest, and season with salt.

Step 3

Add a little butter and salt to the bread and quickly grill on a grill or grill pan, just until slightly browned with grill marks. Cut each slice into quarters.

Step 4

Spread the ricotta onto each slice of bread, then top with a spoonful of the corn skillet mixture, pressing into the ricotta slightly so it stays in place.

Step 5

Sprinkle toasts with crumbled queso fresco and cilantro leaves and serve!