Description
A perfect summer appetizer: smoky charred corn, creamy whipped feta, and a kick of hot honey and lime on crispy crostini.
Ingredients
Scale
- 1 baguette, sliced into 1/2-inch thick rounds
- 3 tablespoons olive oil, divided
- 2 ears of corn, husked
- 4 ounces feta cheese, crumbled
- 1/4 cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lime juice, plus more for serving
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons honey
- 1 teaspoon red pepper flakes (or to taste)
- Fresh cilantro or basil, for garnish
Instructions
- Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush with 1 tablespoon olive oil, and bake until golden, about 8–10 minutes. Set aside.
- Heat a grill or grill pan over high heat. Brush corn with 1 tablespoon olive oil and grill, turning occasionally, until charred on all sides, about 8 minutes. Let cool slightly, then cut kernels off the cob.
- In a food processor, combine feta, yogurt, lime juice, garlic, salt, pepper, and remaining 1 tablespoon olive oil. Blend until smooth and creamy.
- In a small bowl, stir together honey and red pepper flakes to make hot honey.
- To assemble: Spread a generous amount of whipped feta on each crostini. Top with charred corn, drizzle with hot honey, and finish with a squeeze of lime and fresh herbs.
- Serve immediately.
Notes
For a milder version, reduce or omit the red pepper flakes. You can substitute Greek yogurt with labneh or sour cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Appetizer
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 6g
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g