Tex Mex Tartine with Grilled Corn
by Jessica at SEE Salt
Summertime is all about easy entertaining. Fresh meals that make you feel light and cool are what we love to reach for. Being in Arizona, we have a strong influence from Mexico and the southwest. Honestly, we buy cilantro and jalapeños as a weekly staple at our house! What I really didn’t understand prior to moving here from the Pacific Northwest was the fact that hot peppers do not have to be hot. If you remove the seeds and veins, you simply have a fresh flavor that is very versatile. We even put jalapeños in our meatloaf!
Whether you prefer to call it tartine or bruschetta, this south-of-the-border recipe is sure to please!
INGREDIENTS
1 Baguette
Ricotta
2 Fresh jalapeño sliced and deveined
Cherry heirloom tomatoes
2 ears of fresh corn
Fresh cilantro
2 Limes
Olive Oil
Sea salt
After cleaning and prepping your corn, break it in half and drop into boiling salted water to give it a quick par-boil—for about 5 minutes.
Using the grill pan [or your outdoor grill], place slightly oiled corn over medium to high heat. Try not to rotate too frequently to ensure good grill marks.
Slice baguette bread at a bias, oil, and place in the same hot pan. Grill one side. Try to get those gorgeous charred edges!
While nice and hot, rub a sliced lime over the bread and sprinkle with sea salt! Yum.
Spread a generous amount of ricotta over the toasted bread. Leaving some breathing room to be able to see that (hopefully) charred edge. Top with sliced jalapeños, cherry tomatoes (regular will work fine, but the heirlooms can easily be found at Trader Joe’s), sprigs of cilantro, and sliced grilled corn.
If you want the corn to be sliced off the cob and to hold together like ours its actually easier than you think. Just set the flat base of your cob half down on the cutting board. Hold on tight to the top, and slice vertically down with a good serrated knife. Try to cut fairly deep against he cobb.
When building the tartine for a gathering, remember to vary height and color a bit randomly to ensure a pretty presentation.
Drizzle with olive oil, squeeze some lime, sprinkle a little more sea salt—and ENJOY!
Thank you so much, Jessica! This is perfect for summers spent cooking on the grill.
P.S. I’m in love with the apron Jessica wears in this post and hunted it down!
SEE Salt is created by Jessica with her mom Terri, who has always taught her the confidence to create. Together they love to play in the kitchen and hug n’ kiss on Jessica‘s two little babes, Caroline and Benjamin. Photography by Dream Photography Studio.
In addition to creating gorgeous recipe videos for her own site, Jessica contributes recipes to Hither and Thither on a regular basis—some original and some from SEE Salt. See a couple of my favorites, a dinner-worthy Couscous salad and pasta of Zucchini Noodles.
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