Grilled Corn, Avocado, And Queso Fresco Crostini Recipe

• 30 (1/2-inch thick) slices baguette or other crusty bread
• 1/4 cup extra-virgin olive oil
• 5 medium ears corn, shucked
• 2 teaspoons canola or grapeseed oil
• Kosher salt
• 1/2 cup queso fresco or other firm mild white cheese, cut into small dice
• 1 medium ripe avocado, pitted and very finely diced (about 1 cup)
• 3 scallions, white and light green parts, finely chopped (about 1/3 cup)
• 3 tablespoons chopped fresh cilantro leaves and tender stems
• 2 tablespoons lime juice from 2 limes
• 1/4 teaspoon red pepper flakes

1. Adjust oven rack to middle position and preheat oven to 350u0b0F. Place baguette slices on a baking sheet and drizzle with olive oil. Bake until lightly browned and crisp, about 8 minutes. Let cool.
2. . When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, preheat a gas grill to high, covered, for at least 10 minutes.
3. and
4. the grilling grate.
5. Brush corn with canola oil and season lightly with salt. Grill corn, turning frequently, until kernels are lightly charred, 8-10 minutes total. Let cool. Cut kernels from cobs and transfer kernels to a small mixing bowl.
6. Add queso fresco, avocado, scallions, cilantro, lime juice, and red pepper flakes to corn and stir to combine. Season with salt. Top toasted bread slices with about corn mixture, transfer to a platter, and serve.

crusty bread, extravirgin olive oil, corn, grapeseed oil, kosher salt, queso fresco, avocado, scallions, fresh cilantro, lime juice from, red pepper

Taken from www.seriouseats.com/recipes/2014/07/grilled-corn-avocado-queso-crostini-recipe.html (may not work)