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
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.
Recipe notes
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