Introduction
Welcome to our tantalizing guide on creating the perfect Grilled Corn, Crema Mexicana & Cilantro Crostini. This recipe combines smoky grilled corn with creamy sour cream and a zesty cilantro crust for an irresistible treat.
Tips for this recipe
For the best results, grill your corn ears directly on the barbecue. The direct heat brings out a beautiful caramelized flavor. Ensure that the kernels are evenly cooked by rotating them regularly.
Why you will love this recipe
The Grilled Corn, Crema Mexicana & Cilantro Crostini is a celebration of flavors that captures the essence of Mexican cuisine. The freshness of corn, creamy sour cream, and zesty cilantro offer an explosion of taste with every bite.
Ingredients
- 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, minced
- 1/4 cup crema Mexicana or sour cream
- 3 tablespoons crumbled feta cheese
- Lime wedge for serving
- Cilantro leaves, chopped
- Chili powder (optional)
Adviced equipments
- Grill or Barbecue
- Kitchen Corn Husk Cleaner
- Microplane Zester or Grater
History of the recipe
The roots of this delightful dish are embedded in Mexican culinary traditions. Corn, a staple crop since ancient times, has been grilled and enjoyed with various toppings for generations. Crema Mexicana, or sour cream, adds a rich tangy layer to the corn’s natural sweetness. The crostini base traces back to Italian influence in Mexican cuisine where bread is often served as an appetizer.
Fun facts about this recipe
Did you know that grilling corn has been a method used by Native Americans for centuries? They would husk the corn, soak it in water to prevent burning, and cook it on hot stones. Over time, with European influences and innovations like using barbecues and adding flavors like crema Mexicana and cilantro, this dish has evolved into a modern delicacy that celebrates both simplicity and complexity of taste.
