For the Crostini:
Preheat oven to 350ºF. Arrange the bread slices on an ungreased baking sheet and brush with 1 tablespoon olive oil. Bake for 10 minutes, flipping halfway through until golden brown.Corn and Basil Topping:
Using a sharp knife, cut kernels from cobs. To a skillet, melt butter (or olive oil) over medium-high heat. Add the corn kernels and saute until browned, about 4-5 minutes. Remove from heat and stir in a pinch of salt and pepper, and 2 tbsp of chopped basil. Stir to combine.
Whipped Feta:
For the whipped feta: place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add olive oil, lemon juice, and a pinch of salt and pepper; process until smooth.
To assemble: