I’m making this Mexicana Corstini for lunch. Doesn’t it look so yummy! It’s from Bon Appétit Magazine
I hope everyone is having a fabulous Father’s Day weekend!
2 ears corn, shucked
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
12 slices of ciabatta bread (I’ve used sourdough too)
1/2 garlic clove
1/4 cup crema mexicana or sour cream
3 tablespoons crumbled feta
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 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.
~type you soon~