- 2 ears of corn, shucked
- 1/4 cup light sour cream
- 5 tbsp queso fresco
- Ciabatta, sliced
- Chili powder
- Olive oil
- Vegetable oil
- 3 tbsp cilantro, chopped
- 1 lime, quartered
- Salt & Pepper
-Preheat grill to medium.
-Rub corn with vegetable oil and season with salt and pepper.
-Grill until slightly browned, but still firm. Cut the corn off the cob in chunks.
-Meanwhile, brush ciabatta slices with olive oil and grill until toasted.
-Mix the sour cream with 3 tablespoons of queso fresco.
-Smear the mixture on each slice of grilled ciabatta.
-Top each slice with grilled corn, a pinch of chili powder and a little cilantro.
-Sprinkle with extra queso fresco, salt & pepper, and a squeeze of lime.