Creamed Corn Crostini

Ingredients for creamed corn:
1 tablespoon butter
1 tablespoon extra-virgin olive oil (Cervasi preferred)
3-4 garlic cloves, minced
6-10 sage leaves
4 ears corn, kernels removed
½ teaspoon kosher salt
¼ teaspoon pepper or more to taste
½ cup heavy cream
15 crostini
Parmesan or chopped herbs for garnish, optional

Directions:
In a skillet over medium-high heat, add butter, olive oil and garlic; cook until fragrant. Add the sage leaves and cook for about 30 seconds. Add the corn kernels and cook for 1 minute. Season with salt and pepper. Pour in the heavy cream and simmer until it is reduced, about 4 to 5 minutes. Spoon the creamed corn over the bread. Serve with grated parmesan or chopped herbs if desired.

Ingredients crostini:
1 baguette sliced into ¼-inch slices
Kosher salt
Extra virgin olive oil for brushing bread (Cervasi Preferred)

Directions:
Lightly brush slices of baguette with olive oil and sprinkle with kosher salt. Place on baking sheet and grill or bake at 350° until desired browning
occurs. ■

Perfect Grilled Corn
Place the ears of corn in a large bowl of cold water with 1 tablespoon salt for 10 minutes. Heat the grill to medium. Remove corn from the water and pat dry. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes. Grill until kernels are tender when pierced with a paring knife. Remove husks, slather with butter, sprinkle with salt and enjoy!

Lauren Lane’s corporate girl who jumped ship at 50 to become the person she was truly meant to be. Cooking, entertaining and teaching you how. And along the way, encouraging to do what you truly love. It’s never too late.

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