Grilled Corn, Crema Mexicana & Cilantro Crostini

• 2 ears corn, shucked
• 1 tablespoon vegetable oil
• Kosher salt
• Kosher salt and freshly ground black pepper
• 12 slices of ciabatta bread
• 1/2 garlic clove
• 1/4 cup crema mexicana or sour cream
• 3 tablespoons crumbled feta
• Lime wedge
• Cilantro leaves
• Chili powder

1. Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
2. Grill bread slices and rub with garlic clove.
3. Mix crema mexicana or sour cream with feta.
4. Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder.

corn, vegetable oil, kosher salt, kosher salt, bread, garlic, crema mexicana, feta, wedge, cilantro, chili powder

Taken from www.epicurious.com/recipes/food/views/grilled-corn-crema-mexicana-cilantro-crostini-365810 (may not work)