Friday, June 7, 2019

Grilled Corn and Avocado Crostini | Friday Night Bites

One of the best things about summer approaching is the white sweet corn from Brentwood!  It is simply the sweetest and tastiest corn in the Bay Area.  You know how I love a good crostini - well this week, I have a super tasty one that has the sweet white corn and avocado with a Mexican twist throughout.

I believe a perfect crostini has texture, flavor and is visually beautiful.  I think this one checks all of the boxes.  Hubby simply loved them.  You can enjoy it with a chilled sauvignon blanc or a really cold beer from your favorite brewery.

Your friends and family will think you are super fancy when you make these but you will know that they are fairly simple.  They would be a perfect started for your next BBQ or al fresco dinner party.  They just scream summer!

Hubby and I enjoyed them for our traditional Friday Night Bites.  Lately we are obsessed with the Freeform show - The Bold Type.  It is like Sex and the City for Millennials.  Although we are not millennials, we do always say......"we are like little kids in adult bodies with jobs".  


Makes 16 Crostini

Avocado Spread

2 Ripe Avocados
1/2 Teaspoon Garlic Powder
1 Tablespoon Fresh Lime Juice
2 Pinches of Salt

Cut the avocado in half lengthwise, then using a sharp knife tap with a bit of force the seed to remove.  Use a spoon to empty the avocado into a medium bowl.  Repeat process for the 2nd avocado.  Use a fork to mash and cream together the avocado. It is perfectly fine to have a few lumps.  Add the garlic powder, lime juice and salt.  Mix well.  Set aside in the refrigerator.

Grilled Crostini

16 Slices of really good sourdough baguette
Olive Oil

Brush each slice of baguette with a touch of olive oil and sprinkle with a small touch of salt.  Use a grill or grill pan to toast each crostini.  Turn often to ensure it doesn't burn too much.  You want some grill marks to enjoy that smoky flavor.  Remove and let cool.

Grilled Corn

2 ears of sweet white corn.
Olive Oil
Red wine vinegar

Remove husks and silk.  Brush with olive oil.  Set onto a grill or grill pan.  Grill for about 5 minutes until you start to see grill marks, then remove.  You will only have a few marks, since you still want the corn to have a crunchy texture.  Use a large sharp knife to cut off the kernels and place into a bowl.  Toss with 1 tablespoon of olive oil and 1 teaspoon of red wine vinegar and a pinch of salt.  Set aside.

Handmade Tortilla Chips

2 Street Taco Corn Tortillas
Olive Oil

Cut the tortillas into one inch by 1/4 inch strips.  In a large skillet, add a couple tablespoons of olive oil and heat on medium high heat.  Add the tortilla strips.  Cook until light golden brown.  Watch carefully so they don't burn.  Remove and place onto a paper towel and season with a touch of salt.  Set aside.


1/4 Cup of Cilantro, packed
1/2 Cup Cotija Cheese, crumbled (If you can't find, Feta works)
2 limes

Take a grilled crostini and spread a couple tablespoons of the avocado.  Next top with a tablespoon of the grilled corn, then top with a large pinch of the Cotija cheese and tortilla chips.  Finish with a few cilantro leaves and a bit of lime juice.  Enjoy!!!

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