May 30, 2011

Mexican Grilled Corn Crostini

After much inter-team debate (read: arguments!) on what to make as our appetizer for the 1st annual Big Don Tidwell's cook-off, we gathered around the kitchen the table and flipped through this month's Bon Appetit for some final inspiration. The magazine had a whole section on themed crostini and seeing as one of my favorite things is grilled corn, we decided to make the grilled corn, crema mexicana and cilantro crostini. So glad we did because it was really delicious, different and won us the award for the best appetizer during the cook-off! (A funny aside, post party, both teams talked and we were somewhat surprised the filet sliders that the other team made didn't win as both my sister and I voted for those because they were just that good!) Either way, this Mexican grilled corn crostini is a winner, whether you are in a competition or not!

The original recipe can be found here. Of course we tripled the recipe, but the following makes 12 appetizers.


Ingredients:
  • corn (2 ears, shucked)
  • ciabatta bread (12 slices)
  • crema mexicana (or 1/4 cup sour cream with 3 tablespoons of crumbled feta)
  • vegetable oil (1 tablespoon)
  • salt and pepper
  • garlic (1/2 clove)
  • lime
  • cilantro
Directions:
Shuck corn and rub with vegetable oil. Season with salt and pepper. Grill until slightly charred and tender.


Slice corn off the cob. The directions said to slice it in wide strips, but when I did, it came off as individual kernels.

Grill bread slices and rub with garlic. Mix crema mexicana or sour cream with feta. Smear grilled toasts with mixture.

Top with grilled corn and garnish with cilantro leaves. Squeeze a lime wedge over each. 


We totally forgot to do this final step, but sprinkle with chili powder. Let your guests devour it!



Recipe: Bon Appétit © 2011 Condé Nast Digital

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