Grilled Corn and Creamy Feta Crostini

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What You Need:

  • 2 ears corn, shucked
  • 1 tablespoon vegetable oil
  • Kosher salt
  • Kosher salt and freshly ground black pepper
  • 12 slices of ciabatta bread
  • ½ garlic clove
  • ¼ cup sour cream
  • 3 tablespoons crumbled feta
  • Lime wedge
  • Cilantro leaves
  • Chili powder

How to Make It:

  1. Rub shucked ears of corn with vegetable oil, kosher salt and freshly ground black pepper, then put on preheated grill, turning several times until kernels are slightly charred;  remove and allow to cool.
  2. Using a sharp knife, slice down each ear of corn removing kernels in wide strips.
  3. Put bread on grill until golden brown, then rub with garlic clove, discarding clove when done.
  4. In a small bowl, mix together the sour cream with feta.
  5. Assemble by laying out toasted ciabatta bread, spreading even layer of feta mixture on each one, then topping with grilled corn.  Squeeze lime juice lightly over each and garnish with cilantro leaves and a pinch of chili powder.