Grilled corn and scallion with Cilantro crema
Lanky and charred, grilled scallions are easy to make and look so stunning heaped in a tangle on top of bread. Cilantro crema, whirled in a food processor with plenty of lime and jalapeño, cushions the scallions; and smoky grilled corn, sliced off the cob, adds sweetness and crunch.
Crumbly Mexican cotija cheese punctuates the toast with a salty bite. If you can’t find it, swop in ricotta salata or feta.
The corn can be done on the grill as well.
Make ahead: The crema can be refrigerated a day or two in advance; you may have some left over, as well as some grilled corn. Feel free to combine the two for a quick side salad, or use the mixture as a base for a potato salad.
Adapted from Toast: The Cookbook, by Raquel Pelzel (R287 on Loot.co.za) For the topping ½ cup sour cream ¼ packed cup cilantro leaves ¼ cup crumbled cotija cheese (ricotta salata or feta will do) ½ jalapeño pepper, seeded and coarsely chopped juice of 1 lime 1½ tsp kosher salt 4 teaspoons extra-virgin olive oil 8 scallions, root ends trimmed 2 ears fresh corn, shucked For the toast 3 tbs extra virgin olive oil four 2cm thick slices country-style bread kosher salt For serving
½ cup crumbled cotija cheese 1 tsp ground cayenne pepper 1 lime, cut into quarters
For the topping: Combine the sour cream, cilantro, cotija cheese, jalapeño, lime juice and 1 tsp of the salt in a food processor; pulse to form a fairly smooth purée.
Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use (up to a day or two).
Heat a grill pan over high heat. Drizzle 2 tsp of oil over the scallions and sprinkle with ¼ tsp of salt; grill on both sides until charred and soft, for 4 to 5 minutes. Transfer to a plate.
Brush the remaining 2 tsp oil over the corn and season with the remaining ¼ teaspoon of salt; grill on all sides until kernels are slightly charred; 6 to 8 minutes total.
Once the corn is cool enough to handle, slice the kernels off the cob.
For the toast: Use the 3 tbs of oil to drizzle one side of each bread slice. Season each slice with a pinch of salt. Grill the bread on both sides until toasted and grill marked, for 2 to 4 minutes total.
Top each toast with some crema, then divide the grilled corn among each portion.
Lay 2 grilled scallions over each piece of toast, then sprinkle with the cotija cheese. Sprinkle the cayenne pepper on a small plate; dip one side of each lime wedge in it, to coat. Serve the lime on the side, letting people squeeze it over.
Serves 4.