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Grilled Corn and Scallion Toast With Cilantro Crema

Grilled Corn and Scallion Toast With Cilantro Crema 4.000

Goran Kosanovic For The Washington Post

May 9, 2017

Lanky and charred, grilled scallions are easy to make and look so stunning heaped in a tangle on top of bread. Cilantro crema, whirled in a food processor with plenty of lime and jalapeño, cushions the scallions; and smoky grilled corn, sliced off the cob, adds sweetness and crunch.

Crumbly Mexican cotija cheese punctuates the toast with a salty bite. If you can't find it, swap in ricotta salata or feta.

The corn can be done on the grill as well.

Make Ahead: The crema can be refrigerated a day or two in advance; you may have some left over, as well as some grilled corn. Feel free to combine the two for a quick side salad, or use the mixture as a base for a potato salad.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the topping
  • 1/2 cup sour cream
  • 1/4 packed cup cilantro leaves
  • 1/4 cup crumbled cotija cheese (see headnote)
  • 1/2 jalapeño pepper, seeded and coarsely chopped
  • Juice of 1 lime
  • 1 1/2 teaspoons kosher salt
  • 4 teaspoons extra-virgin olive oil
  • 8 scallions, root ends trimmed
  • 2 ears fresh corn, shucked
  • For the toast
  • 3 tablespoons extra-virgin olive oil
  • Four 3/4-inch thick slices country-style bread
  • Kosher salt
  • For serving
  • 1/2 cup crumbled cotija cheese (see headnote)
  • 1 teaspoon ground cayenne pepper
  • 1 lime, cut into quarters


For the topping: Combine the sour cream, cilantro, cotija cheese, jalapeño, lime juice and 1 teaspoon of the salt in a food processor; pulse to form a fairly smooth puree. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use (up to a day or two).

Heat a grill pan over high heat.

Drizzle 2 teaspoons of the oil over the scallions and sprinkle with 1/4 teaspoon of salt; grill on both sides until charred and soft, for 4 to 5 minutes. Transfer to a plate.

Brush the remaining 2 teaspoons of oil over the corn and season with the remaining 1/4 teaspoon of salt; grill on all sides until the kernels are golden brown and slightly charred; this should take 6 to 8 minutes total. Once the corn is cool enough to handle, slice the kernels off the cob.

For the toast: Use the 3 tablespoons of oil to drizzle one side of each bread slice. Season each slice with a pinch of salt. Grill the bread on both sides until toasted and grill marked, for 2 to 4 minutes total.

When ready to serve, top each toast with some crema, then divide the grilled corn among each portion. Lay 2 grilled scallions over each piece of toast, then sprinkle with the cotija cheese.

Sprinkle the cayenne pepper on a small plate; dip one side of each lime wedge in it, to coat. Serve the lime on the side, letting people squeeze it over the toast before eating.

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Recipe Source

Adapted from “Toast: The Cookbook," by Raquel Pelzel (Phaidon, 2015).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving (using three quarters of the crema and corn): 350

% Daily Values*

Total Fat: 25g 38%

Saturated Fat: 8g 40%

Cholesterol: 35mg 12%

Sodium: 830mg 35%

Total Carbohydrates: 25g 8%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 9g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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