Grilled Corn, Avocado, and Queso Fresco Crostini
You can never have too many hor d'oeuvre recipes, so give Grilled Corn, Avocado, and Queso Fresco Crostini a try. For 54 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 134 calories, 4g of protein, and 5g of fat. This recipe serves 30. The Fourth Of July will be even more special with this recipe. This recipe from Serious Eats requires avocado, lime juice, grapeseed oil, and ears corn. A few people really liked this Mediterranean dish. 35 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 25%. If you like this recipe, you might also like recipes such as Grilled Corn with Queso Fresco, Grilled Radicchio and Corn Salad with Queso Fresco, and Grilled Corn and Chipotle Pesto Pizza with Queso Fresco.
Servings: 30
Ingredients:
1 medium ripe avocado, pitted and very finely diced (about 1 cup)
30 (1/2-inch thick) slices baguette or other crusty bread
3 tablespoons chopped fresh cilantro leaves and tender stems
5 medium ears corn, shucked
2 teaspoons canola or grapeseed oil
Kosher salt
2 tablespoons lime juice from 2 limes
1/4 cup extra-virgin olive oil
1/2 cup queso fresco or other firm mild white cheese, cut into small dice
1/4 teaspoon red pepper flakes
3 scallions, white and light green parts, finely chopped (about 1/3 cup)
Equipment:
oven
baking sheet
grill
mixing bowl
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 350°F. Place baguette slices on a baking sheet and drizzle with olive oil. Bake until lightly browned and crisp, about 8 minutes. Let cool. 2 Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate. 3 Brush corn with canola oil and season lightly with salt. Grill corn, turning frequently, until kernels are lightly charred, 8-10 minutes total. Let cool. Cut kernels from cobs and transfer kernels to a small mixing bowl. 4 Add queso fresco, avocado, scallions, cilantro, lime juice, and red pepper flakes to corn and stir to combine. Season with salt. Top toasted bread slices with about corn mixture, transfer to a platter, and serve.
Step by step:
1. Adjust oven rack to middle position and preheat oven to 350°F.
2. Place baguette slices on a baking sheet and drizzle with olive oil.
3. Bake until lightly browned and crisp, about 8 minutes.
4. Let cool.
5. Light 1/2 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes. Clean and oil the grilling grate.
6. Brush corn with canola oil and season lightly with salt. Grill corn, turning frequently, until kernels are lightly charred, 8-10 minutes total.
7. Let cool.
8. Cut kernels from cobs and transfer kernels to a small mixing bowl.
9. Add queso fresco, avocado, scallions, cilantro, lime juice, and red pepper flakes to corn and stir to combine. Season with salt. Top toasted bread slices with about corn mixture, transfer to a platter, and serve.
Nutrition Information:
covered percent of daily need
