4 WAYS TO TOP TOAST, ANY TIME
Make your tastebuds tingle in the morning and set yourself up for the day
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)
Grilled Corn and Scallion Toast with Cilantro Crema 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 countrystyle 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.