Preparation time
10 minutes
Makes
32 servings
Ingredients
- 2 cobs Ontario Sweet Corn, husked
- 2 tbsp (25 mL) butter
- 1 large clove Ontario Garlic, minced
- 1 tsp (5 mL) chili powder
- 1 large Ontario Field Tomato, chopped
- 2 to 3 tbsp (25 to 45 mL) chopped fresh Ontario Coriander
- 2 tsp (10 mL) fresh lime juice
- Salt and pepper
- 32 slices (1/2-inch/1 cm thick) coarse-textured bread
- Garlic-flavoured olive oil
Instructions
With sharp knife, cut corn kernels from cobs to make 1 cup (250 mL); set aside. In large frying pan, melt butter; cook corn, garlic and chili powder, stirring over high heat until corn is crisp-tender, about 5 minutes. Remove from heat; cool slightly. Stir in tomato, coriander and lime juice; add salt and pepper to taste. Let stand 15 minutes to blend flavours. Just before serving, brush both sides of each bread slice with oil. Grill over high heat, 4 to 5-inches (10 to 12 cm) from heat, about 1 minute per side. Top each with about 1 tbsp (15 mL) corn mixture.
Nutritional Information
1 Appetizer
- Protein: 3 grams
- Fat: 5 grams
- Carbohydrate: 18 grams
- Calories: 131
- Fibre: 1 gram
- Sodium: 225mg