Sponsored: Street corn crostini
Prep time: 35 minsTotal time: 
Sponsored: Street corn crostini
These Mexican-inspired toasts make a lovely nibble to enjoy with cocktails
Prep time: 35 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 2 Taste the Difference Bake at Home White Baguettes
- 2 tbsp olive oil
- 140g feta
- 70g soured cream
- zest and juice of ½ lime
- 1 x 325g tin Sainsbury’s Sweetcorn, drained
- 2 spring onions, finely sliced
- 1 small red chilli, deseeded and finely chopped
- 1 tbsp finely chopped coriander
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Trim the ends of the baguettes, then cut each one on the diagonal into 12 slices (about 1.5cm-thick). Place on a baking tray, brush with the olive oil and bake for 10 minutes until crisp. Set aside to cool.
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Meanwhile, crumble the feta into a small food processor and add the soured cream and lime juice (reserve the zest). Blend for 2-3 minutes, scraping down the sides of the bowl occasionally, until creamy and smooth. Set aside in the fridge.
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Tip the sweetcorn into a bowl and stir through the spring onions, chilli, coriander and lime zest.
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Arrange the toasted baguette slices on a serving board, then spread a dollop of the feta soured cream on top of each. Holding each slice over the bowl of sweetcorn, pile some of the mixture on top. Enjoy alongside a delicious, ready-to-serve Altos Strawberry Margarita.
