Summer Corn Bruschetta
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INGREDIENTS
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2 Cups Fresh Corn Kernels (shucked and removed from cob)
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2 Tablespoons Olive Oil
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1 Tablespoon Butter
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1/4 Teaspoon Chili Powder
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1/2 Teaspoon Marjoram, chopped
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12 Cherry Tomatoes, halved
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1 Lime, zested
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Salt, to taste
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1 Cup Fresh Ricotta
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2-3 Ounces Queso Fresco
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6-8 Sprigs Cilantro, picked (about 24 leaves)
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6 Slices Martin’s Old-Fashioned Real Butter Bread
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