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Mexican Street Corn Ricotta Tartines on a white cake stand

Mexican Street Corn Ricotta Tartines

Creamy, zesty ricotta paired with charred sweet corn and chili-lime seasoning - these tartines are a bright and flavorful twist on traditional toast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course: Appetizer
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 2 slices sourdough or 6 slices of baguette toasted
  • ¾ cup full-fat ricotta cheese
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • ½ cup fresh sweet corn kernels from 1 ear
  • 1 tablespoon olive oil
  • 2 tablespoons crumbled cotija cheese
  • ½ teaspoon Tajín or chili-lime seasoning
  • 1 tablespoon chopped fresh cilantro
  • Pinch of sea salt
  • Micro cilantro or extra cotija optional, for garnish

Method
 

  1. In a bowl, combine ricotta, lime zest, lime juice, and a pinch of sea salt. Whip until smooth and fluffy.
  2. Heat olive oil in a skillet over medium-high. Add corn and cook for 3–4 minutes until golden and charred. Remove from heat.
  3. Toast sourdough slices until crisp and golden.
  4. Spread whipped ricotta onto each slice of toast.
  5. Top with charred corn, cotija cheese, and cilantro.
  6. Sprinkle with Tajín, add extra lime if desired, and garnish with micro cilantro. Serve immediately.

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