Corn Toasts with Corn Filling (Grill Recipe)

Appetizers | World cuisine

⏳ Time

3 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Corn Toasts with Corn Filling (Grill Recipe)

Ingredients

Vegetable Oil - 6 tablespoons
Onion - 1 head
Minced garlic - 2 cloves
Dry White Wine - 8 fl oz
Chicken Broth - 32 fl oz
Coarse Cornmeal - 4.2 oz
Salt - to taste
Ground Black Pepper - to taste
Corn Cobs - 8 pieces
Habanero Pepper - 2 pieces
Spanish onions - 1 head
Lime Juice - 1 fl oz
Honey - 0 fl oz
Cilantro - 0 fl oz

Step by Step guide

Step 1

First, grease a heatproof dish with oil and set it aside.

Step 2

Take a medium saucepan and heat the oil over high heat. Add the onion and sauté until softened, about 3 minutes. Then add the garlic and cook for another 30 seconds. After that, pour in the wine and let it evaporate well.

Step 3

Next, pour the broth into the saucepan, then gradually sprinkle in the cornmeal while stirring until it begins to thicken. Season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally with a wooden spoon, for about 20 minutes. If the cornmeal absorbs all the liquid, add water to keep the mixture in a porridge-like state.

Step 4

When the porridge is ready, stir in the corn kernels from the roasted cobs, transfer it to the greased dish, and smooth it out. Cover the dish and place it in the refrigerator for at least 2 hours. The mixture should set properly. If necessary, the dish can be kept in the refrigerator for a whole day. Cut the set mixture into equal rectangles.

Step 5

Preheat the grill to maximum. Brush the rectangles with oil on both sides, season with salt and pepper, and grill until golden brown for 1-2 minutes on each side. Transfer the finished toasts to a plate and top each with the filling.

Step 6

To prepare the filling, mix together the corn kernels, chili, onion, lime juice, honey, oil, and cilantro, seasoning with salt and pepper. Let the mixture sit for about 30 minutes at room temperature. The filling can be made in advance and stored in the refrigerator, but no longer than 8 hours. Before serving, it should be at room temperature.