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Grilled Corn, Crema Mexicana & Cilantro Crostini

4.2

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Grilled Corn, Crema Mexicana & Cilantro CrostiniRomulo Yanes

Our favorite Mexican street food gets the crostini treatment.

Recipe information

  • Yield

    Makes 12

Ingredients

2 ears corn, shucked
1 tablespoon vegetable oil
Kosher salt
Kosher salt and freshly ground black pepper
12 slices of ciabatta bread
1/2 garlic clove
1/4 cup crema mexicana or sour cream
3 tablespoons crumbled feta
Lime wedge
Cilantro leaves
Chili powder

Preparation

  1. Step 1

    Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.

    Step 2

    Grill bread slices and rub with garlic clove.

    Step 3

    Mix crema mexicana or sour cream with feta.

    Step 4

    Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.

TagsMexicanLatin AmericanCornVegetableStarterSnackDinnerNut FreeVegetarianBon Appétit

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