Grilled Corn, Crema Mexicana & Coriander Crostini

Ingredients for Grilled Corn, Crema Mexicana & Coriander Crostini

• 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

• 60ml crema mexicana or soured cream

• 3 tablespoons crumbled feta

• Lime wedge

• Coriander leaves

• Chilli powder

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 soured cream with feta.

Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with coriander leaves and sprinkle with chilli powder.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.