The original recipe can be found here. Of course we tripled the recipe, but the following makes 12 appetizers.
- 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)
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.
We totally forgot to do this final step, but sprinkle with chili powder. Let your guests devour it!