Grilled Corn, Crema Mexicana & Cilantro Crostini

I was expecting to be WOWED by this, and I wasn’t. 😦 The Crema Mexicana was just too rich, and was really overpowering. It sure looks good, though!

rating: 6

Grilled Corn, Crema Mexicana & Cilantro Crostini
(http://www.epicurious.com/)

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

Directions:

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

photo (3)

Advertisements
This entry was posted in Uncategorized and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s