I’m so predictable. Like, laughably so. Pretty much EXACTLY a year ago (seriously, to the day) I posted these caramelized apricot and ricotta toasts and wrote a whole post about how I make a ricotta summer toast every year.
And here I am!
Awkward as ever.
In all this time I’ve never done a full-on CORN-based toast, though. Shocking given my absolute obsession with all things sweet corn in the summer.
The only reason I can think for this is that I’ve only now discovered the wonder that is pickled corn. It’s sweet and tangy and briny and crisp….AND it sits perfectly atop a bed of sourdough bread, fluffy (homemade!!!) ricotta, and summer-sweet heirloom tomatoes. WITH flaky sea salt on top. Obvs.
Orrrrrrrrr you could just eat it straight from the jar. Or on tacos. Or on pizza.
Basically, you could eat it any which way. Don’t let me stop you.
(But definitely try it on toast.)
- 1 cup water
- ⅔ cup white vinegar
- ⅓ cup sugar
- 1 tbsp kosher salt
- 2 cups corn kernels
- ½ red onion, thinly sliced
- 1 jalapeno pepper, seeded and thinly sliced
- 4 thick slices rustic sourdough bread, toasted
- 1 cup ricotta
- 2 medium heirloom tomatoes, thinly sliced
- flake sea salt and black pepper
- To make the pickled corn, bring the water, vinegar, sugar and salt to a boil in a medium saucepan over high heat. Once boiling, remove from the heat and stir in the corn, onion, and jalapeno. Allow to steep for at least 45 minutes. Refrigerate along with pickling liquid in a jar if not using immediately.
- When ready to use, drain the pickled corn mixture. Divide the ricotta among the toast and top with the tomato slices and pickled corn. Season with flaky sea salt and black pepper.