📖 Instructions

1. Prepare the Corn: Preheat your grill to medium-high heat. Husk the corn and remove the silk. Lightly brush the corn with olive oil and season with salt and pepper.
2. Grill the Corn: Place the corn on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred. The char adds a wonderful smoky flavor.
3. Cool and Cut the Corn: Once the corn is grilled, remove it from the grill and let it cool slightly. Use a sharp knife to carefully cut the kernels off the cob. Try not to butcher it, we want it to be pretty.
4. Make the Lemon Ricotta: In a mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, minced chives, salt, and pepper. Whisk until smooth and creamy. Taste and adjust seasonings as needed. I like mine with a little extra lemon!
5. Toast the Bread: Slice the baguette into 1/2-inch thick slices. Brush each slice lightly with olive oil.
6. Toast in the Oven or with a Toaster: You can toast the bread slices in a toaster or under the broiler until golden brown and crisp. Watch them carefully to prevent burning!
7. Assemble the Crostini: Spread a generous amount of the lemon ricotta mixture onto each toasted baguette slice.
8. Add the Corn: Top the ricotta with the grilled corn kernels.
9. Finish and Serve: Drizzle with a bit more olive oil, sprinkle with flaky sea salt and freshly ground black pepper, and garnish with extra chives, if desired. Serve immediately and watch them disappear!