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
- Rub corn with vegetable oil. Season corn with salt and freshly ground black pepper; grill until slightly charred and tender.
- Slice corn off the cob in wide strips. (I grilled 3 ears just to ensure that I would have enough wide strips.)
- Grill or toast the bread slices until uniformly browned. While still warm, rub the top of each slice with garlic.
- 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.
One Year Ago:
Two Years Ago:
Three Years Ago:
thebrookcook 