Mexican Street Corn Crostini

I was also able to celebrate my birthday on my special Charleston trip. 🙂 Although I enjoyed a lot of wonderful Southern food while I was there, my friends and I also went to Sean Brock’s Minero’s Restaurant for a Mexican birthday lunch. It was SO good.

Along with our various tacos, we had bowls of Mexican street corn which were absolutely delicious. I do plan on re-creating that dish, but for now these grilled corn crostini were another terrific variation. I made these as a Fourth of July appetizer. Unlike other crostini that have to be prepared at the last-minute, these are perfect to bring to a party or potluck because the topping can be placed on the ciabatta in advance.

This recipe was adapted from Bon Appetit. I toasted the ciabatta until it was nicely browned and increased the garlic on the toasted bread. Great!

Yield: Makes 12 crostini

  • 2 ears corn, shucked
  • 1 T vegetable oil
  • coarse salt and freshly ground black pepper
  • 12 slices of ciabatta bread (I used most of a 1 lb. loaf, cut into 12 1/2-inch thick slices)
  • 2 garlic cloves, cut in half
  • 1/4 cup crema mexicana or sour cream
  • 3 T crumbled feta
  • lime wedge
  • cilantro leaves
  • chili powder
  1. Rub corn with vegetable oil. Season corn with salt and freshly ground black pepper; grill until slightly charred and tender.
  2. Slice corn off the cob in wide strips. (I grilled 3 ears just to ensure that I would have enough wide strips.)
  3. Grill or toast the bread slices until uniformly browned. While still warm, rub the top of each slice with garlic.
  4. Mix crema mexicana or sour cream with feta.
  5. Smear toasts with crema mixture. Top crema with grilled corn.
  6. Squeeze a lime wedge over each.
  7. Garnish with cilantro leaves and sprinkle with chili powder.

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