Corn and Ricotta Bruschetta

Ingredients

2 ears fresh sweet corn, shucked

2 tablespoons unsalted butter, divided

1/2 red onion, small dice

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

8 mint leaves, very thinly sliced

8 thick slices whole-grain batard or boule bread (cut about 4 inches wide, 5 inches long, and 1 inch thick)

16 ounces ricotta cheese.

Method

Cut the corn off the cob:

With a sharp knife, cut the corn off of the cobs into a medium bowl, removing as much of the kernels flesh as possible. 

The method I use: hold your shucked corn cob vertically inside a medium bowl, holding the stem and letting the tip of the cob sit in the bottom of the bowl. Use a chef’s knife to cut the kernels off from top (the end you’re holding) to bottom (the tip in the bowl), in a downward motion, rotating the cob to get all the sides.  

Set aside. You should have 2 1/4 cups of shucked corn.

Cook the corn:

Add the corn and the remaining 1 tablespoon of butter, and cook, until the corn is softened, about 5 minutes.

Season and add mint:

Season with the salt and pepper. Add the mint, and cook, stirring, until the mint just starts to soften and becomes fragrant, about 30 second.

Spread the ricotta on the toasts: 

When the corn is done cooling, spoon even portions of ricotta onto each slice of toast (about 3 1/2 tablespoons on each slice) and use the back of the spoon to spread it out almost to the edges.

Top the ricotta with corn: 

Divide the corn mixture between the toasts (about 3 tablespoons per slice) and spread it out almost to the edge of the ricotta.