INGREDIENTS:
2 ears of 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
Chili powder
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
Chili powder
PREPARATION
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.
Grill bread slices and rub with garlic clove.
Mix crema mexicana or sour cream with feta.
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.
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