Serves: 2-4 This combines everything good about street corn and marries it with warm, sourdough toast.
8 oz Rizo Bros Queso Fresco
3 ears of corn, husked and washed
¼ cup red onion, finely diced
¼ cup cilantro, chopped
1 small lime, juiced
1 ½ tbsp may
1 tbsp sour cream
¼ tsp chili powder
1 tbsp Rizo Bros Grated Cotija – optional
4 large slices sourdough bread
Place the queso fresco in a food processor. Pulse continuously on high until it reaches a similar texture to ricotta. It should be spreadable. This should take about 2-3 minutes in the food processor.
Bring a large pot of water to a boil and add the corn. Boil for about 5-7 minutes until the corn is tender. Remove from the water and let cool.
Cut the corn off the cob and place into a bowl and add the red onion and cilantro. Toss to mix.
In a small bowl, whisk together the lime juice, mayo, sour cream, and chili powder. Pour into the corn mixture along with the cotija and mix until combined.
Toast the bread to desired doneness. Spread a generous amount of the whipped queso fresco onto the toast and top with the street corn mixture. Garnish with more cilantro, black pepper, and a lime slice if desired.