GRILLED CORN AND SCALLION TOAST WITH CILANTRO CREMA
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 it to make a potato salad.
Serves: 4
FOR THE TOPPING
1/2 cup (125 mL) sour cream 1/4 packed cup (60 mL) cilantro leaves
1/4 cup (60 mL) crumbled Cotija cheese (or ricotta or feta) 1/2 jalapeno pepper, seeded and coarsely chopped
Juice of 1 lime
1 1/2 tsp (7.5 mL) kosher salt 4 tsp (20 mL) extra-virgin olive oil
8 scallions, root ends trimmed 2 ears fresh corn, shucked
FOR THE TOAST
3 tbsp (45 mL) extra-virgin olive oil
Four 3/4-inch (2-cm) thick slices country-style bread Kosher salt
FOR SERVING
1/2 cup (125 mL) crumbled Cotija cheese
1 tsp (5 mL) ground cayenne pepper
1 lime, cut into quarters
1. To make the topping, combine sour cream, cilantro, Cotija cheese, jalapeno, lime juice and 1 tsp (5 mL) 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).
2. Heat a grill pan over high heat. Drizzle 2 tsp (10 mL) oil over the scallions and sprinkle with 1/4 tsp (1 mL) salt. Grill on both sides until charred and soft, for
4 to 5 minutes. Transfer to a plate.
3. Brush 2 tsp (10 mL) oil over the corn and season with 1/4 tsp (1 mL) of salt. Grill on all sides until the kernels are golden brown and slightly charred; this should take 6-8 minutes. Once corn is cool enough to handle, slice kernels off the cob.
4. Drizzle 3 tbsp (45 mL) of oil on bread slices. Season each slice with a pinch of salt. Grill bread on both sides until toasted and grill-marked for 2 to 4 minutes.
5. Top each toast with crema, then grilled corn. Lay 2 grilled scallions over each slice, then sprinkle with Cotija cheese.
6. Sprinkle the cayenne pepper on a small plate. Dip one side of each lime wedge in it to coat. Serve lime on the side, letting people squeeze it over the toast before eating.