Charred Corn Crostini
When I'm not blogging, cuddling my sweet pup or bopping around my beloved Fremont, I'm working as an event coordinator. Not surprisingly, one of my favorite parts of working events is having control over the menu. I'm pretty much the go-to girl for taste testing and finalizing menus because, you know, quality control. It's real hard work!
Like most of my eating endeavors, I use this recipe scouting as a prime opportunity to research future recipes of my own. One of the last things I tasted from a menu I helped to create was a charred corn crostini with jalapeno aioli and chili salt. It was so good, I may have popped no less than four of them into my mouth when nobody was looking. So you know that upon first bite I was already scheming a way to recreate these beauties at home.
Utilizing some beautiful late summer corn, I charred it on the to create an intense, smoky flavor. The best part of these gorgeous and vibrant crostinis is the colorful chili salt atop these morsels further emphasizing the smoky flavors. It’s easy to see why they’re an instant crowd-pleasing appetizer!
Take it from the menu whisperer herself: If you're looking to whip up a party spread to impress, this charred corn crostini should undoubtedly make an appearance!
Charred Corn Crostini
Ingredients
2 ears corn, shucked
1 tablespoon canola oil
1/4 cup mayo
1/2 jalapeno, seeded and minced
2 tablespoons cilantro, chopped
1 scallion, thinly sliced
Juice from one lime
2 tablespoons cotija, crumbled
1 baguette, sliced about 1/2 inch thick for crostini
4 tablespoons extra virgin olive oil
1 teaspoon course sea salt or fleur de sel
1 teaspoon chili powder
Directions
Heat a grill or skillet over medium high heat. If using a grill, oil grates with canola oil. If using a skillet, heat oil for about 1 minute until glistening. Sear corn on each side for about 2 minutes each, until kernels are charred. Remove from heat and set aside.
Preheat oven to 400 degrees. Combine mayo, jalapeno, cilantro, scallion, lime juice and cotija together in a medium-sized bowl. Remove kernels from cob and add to mayo mixture. Set aside. Combine chili powder and salt in another small bowl and set aside.
Lay baguette pieces evenly across a baking sheet and drizzle with olive oil. Bake for about 10 minutes, until golden brown. Top each crostini with about a tablespoon of corn mixture. Top with a sprinkling of chili salt. Enjoy!
