Corn and Ricotta Bruschetta

Cut the corn off the cob: With a sharp knife, cut the corn off of the cobs into a medium bowl, removing as much of the kernels flesh as possible. The method I use: hold your shucked corn cob vertically inside a medium bowl, holding the stem and letting the tip of the cob sit in the bottom of the bowl. Use a chef's knife to cut the kernels off from top (the end you're holding) to bottom (the tip in the bowl), in a downward motion, rotating the cob to get all the sides. Set aside. You should have 2 1/4 cups of shucked corn.

Cook the onions: In a medium pan, melt 1 tablespoon of butter over medium heat. Add the onion, and cook, stirring frequently, until it begins to soften, about 2 minutes.

Cook the corn: Add the corn and the remaining 1 tablespoon of butter, and cook, until the corn is softened, about 5 minutes.

Season and add mint: Season with the salt and pepper. Add the mint, and cook, stirring, until the mint just starts to soften and becomes fragrant, about 30 second.

Let the topping cool: Remove the pan from the heat, and set aside to cool for about 10 minutes, until the corn is warm but not hot.

Toast the bread: While the corn is cooling, toast the bread in your toaster. (If the bread is tender and thick, you may need to toast each slice twice to get it lightly crispy on its surface. Set aside.

Spread the ricotta on the toasts: When the corn is done cooling, spoon even portions of ricotta onto each slice of toast (about 3 1/2 tablespoons on each slice) and use the back of the spoon to spread it out almost to the edges.

Top the ricotta with corn: Divide the corn mixture between the toasts (about 3 tablespoons per slice) and spread it out almost to the edge of the ricotta.

Garnish and serve: Garnish with mint and serve.