Quick Whipped Burrata Toasts with Chili Corn, Lime, and Chives

Instructions

1. 1

   1. Toast the 8 slices of rustic bread in a toaster, skillet, or under the oven broiler until golden and crisp. If using the oven, toast at 220 °C / 425 °F for 3 to 4 minutes, watching closely so they do not burn.

2. 2

   2. In a small bowl, combine the drained burrata, Greek yogurt, lime zest, half of the lime juice, 1 teaspoon of the olive oil, a pinch of salt, and the black pepper. Whisk with a fork or small whisk until you get a rustic, airy cream.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add the remaining olive oil and the well-drained cooked corn kernels. Cook for 3 minutes, stirring occasionally, until the corn is browned in spots.

4. 4

   4. Add the red pepper flakes, honey, the remaining lime juice, and a pinch of salt to the corn. Cook 1 minute more, mixing well so the corn becomes glossy and lightly spicy.

5. 5

   5. Spread each toast with the whipped burrata cream. Spoon the chili corn on top and finish with the finely chopped fresh chives.

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   6. Serve immediately, with extra black pepper or more lime zest on top if desired.