Zesty Corn on Herb Toast
When corn is in season, this grilled corn dish with kicky, citrusy flavours can be served as an appetizer, starter or side dish.
Appetizer
Serves 6 People
Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins
Ingredients
Garlic-Herb Toasts:
1/2 cup (125 mL) Rolling Meadow Unsalted Butter, softened
2 tbsp (30 mL) finely chopped fresh cilantro
2 cloves garlic, minced
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
1 baguette, sliced
Creamy Corn Salad:
6 ears corn, husks and silks removed
2 jalapeño peppers
1 red bell pepper
1 red onion, sliced into 1/2-inch (1 cm) rounds
2 tbsp (30 mL) Rolling Meadow Unsalted Butter, melted
1/2 cup (125 mL) Rolling Meadow 14% Premium Sour Cream
1/4 cup (60 mL) lime juice
1 tsp (5 mL) chili powder
1/2 tsp (5 mL) ground cumin
1/2 tsp (2 mL) salt
1/4 tsp (2 mL) black pepper
1/4 cup (60 mL) chopped fresh cilantro
Instructions
- Garlic-Herb Toasts: Preheat grill to high heat.
- In small bowl, stir together melted butter, cilantro, garlic, oregano, salt and black pepper. Brush both sides of the baguette slices with butter mixture.
- Grill, flipping once, for 1 to 2 minutes or until grill-marked and toasted.
- Creamy Corn Salad: Reduce grill to medium-high heat; grease grates well.
- Brush corn, jalapeño, red pepper and onion with melted butter.
- Grill corn, jalapeños, red pepper and onion, turning occasionally, for 10 to 15 minutes or until lightly charred and tender. Let cool slightly.
- Slice corn off cobs, chop onion, and seed and chop red pepper and jalapeño.
- In large bowl, whisk together sour cream, lime juice, chili powder, cumin, salt and black pepper. Add grilled vegetables and cilantro and toss to coat.
- Just before serving, spoon corn salad over toasts.
Tip: Substitute red onion rounds with green onions, grilling whole for 1 to 2 minutes or until charred and tender. Chop along with the peppers in Step 4.
