Tuesday, August 25, 2009
Grilled Corn and Lime Crostini
Many of you seemed to really be interested in the Grilled Corn and Lime Crostini. Your wish is my command. I was lucky to snap off these two pictures. I was running a little late getting all of the food ready and a couple of my neighbors were really interested in what I was doing at the stove.
This recipe is courtesy of Fine Living with a couple of my tweaks.
2 ears corn, shucked
Extra-virgin olive oil, for brushing and drizzling
Coarse Sea Salt
4 strips bacon, julienned
1 Jalapeno, de-seeded, cut in half and thinly sliced
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
1 lime juiced
1 baguette sliced thin on a diagonal
2 cloves garlic
Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides. Remove and set aside until cool, then cut the kernels off the cobs.
Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the jalapenos and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the lime juice and vinegar. Toss in the scallions and remove from the heat.
Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.
Watch them disappear from your serving tray. Can you see how many are missing from the time i placed the platter until I grabbed my camera? This one is a keeper!