5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
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
Directions
  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.

  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.

  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.

  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.

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

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