Grilled Corn, Crema Mexicana & Cilantro Crostini
Grilled sweet corn and creamy Mexican crema topped on crusty ciabatta bread, finished with tangy feta, fresh cilantro, and a hint of chili powder. A perfect appetizer that combines Mexican flavors with Italian bread.
6 servings
30 min
Ingredients
- •2 ears ears corn, shucked
- •1 tablespoon vegetable oil
- •1 teaspoon Kosher salt
- •1 teaspoon Kosher salt and freshly ground black pepper
- •12 slices ciabatta bread
- •½ clove garlic clove
- •¼ cup crema mexicana or sour cream
- •3 tablespoons crumbled feta
- •1 wedge Lime wedge
- •¼ cup Cilantro leaves
- •½ teaspoon Chili powder
Cooking Instructions
- 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.
15 min
- 2.
Grill bread slices and rub with garlic clove.
5 min
- 3.
Mix crema mexicana or sour cream with feta.
2 min
- 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.
8 min
