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"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.
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.