How To Make Street Corn Toast with Lime Aioli
Viewers Share Photos of Rachael-Inspired Recipes + Rach Is IMPRE…
How to Make a Texas Sheet Cake With a Spicy Twist
Limo Company Owner-Turned-Gardener Turns Vacant Lots Into Urban …
How to Make Chicken with Greens, Beans and Semi-Dried Tomatoes |…
How to Make Easy Sausage, Mushroom and Tomato Rigatoni
Chef Anne Burrell Shares Details From Her Fairytale Fall Wedding
The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…
How to Make White Pasta E Fagioli | Rachael Ray
How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …
A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…
Stacy London Swears by These Cooling Products During Menopause
This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…
How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…
How to Make Creamy Spinach Pasta | Rachael Ray
Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…
How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…
According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…
Rachael Shares Her Best Tips for Working with Fresh Thyme
How to Make a Negroni-Martini (Negronatini) | John Cusimano
"You can also grill fresh corn on an outdoor grill or inside on a grill pan for the same charred effect. When using this method, remove the husk, season the corn with the olive oil, salt, and chili powder, and grill, rotating often, on medium-high heat until charred on all sides, about 8 to 10 minutes. Remove the kernels by holding the cob steady and using a sharp knife to make long downward strokes on the cob—which separates the kernels. One average-size ear of corn will yield approximately ½ to 1 cup of kernels. For more flavor, the bread can also be drizzled with olive oil or melted butter and baked on a sheet tray at 400°F for 4 to 6 minutes, flipping once halfway through."—Fanny
For another toast upgrade, check out Fanny's recipe for Whipped Ricotta Cloud Toast with Apricot Jam and Toasted Hazelnuts. Plus, watch the video above to see Fanny make a gorgeous PB&J Toast with Honey Swirl.
- ¼ cup sour cream or plain Greek yogurt
- ¼ cup mayonnaise
- 1 teaspoon lime zest, plus more for garnish
- 2 teaspoons lime juice
- Coarse salt and freshly ground pepper
- ½ cup corn kernels
- 1 tablespoon olive oil
- Pinch chili powder blend or ground cayenne pepper for more heat
- 4 slices thick-cut rustic bread, such as ciabatta or peasant loaf, toasted
- ¼ cup minced red onion
- 4 tablespoons grated cotija (or substitute feta or parmesan)
- ¼ cup roughly chopped fresh cilantro
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, whisk the sour cream, mayonnaise, lime zest, and lime juice and season to taste with salt.
Place the corn kernels on the parchment paper and toss with the olive oil, ½ teaspoon salt, some pepper and chili powder. Roast, tossing once halfway through, until the kernels are charred and golden, 8 to 10 minutes.
Arrange the toast on a platter and evenly spread each slice with the lime aioli. Top with even amounts of the roasted corn, red onions, cheese and cilantro. Garnish with lime zest and serve.