Garlicky Heirloom Tomato Cottage Cheese Toasts with Elote Corn Relish

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 slices thick-sliced sourdough or country bread
• 2 cups full-fat cottage cheese
• 1.5 lb ripe heirloom tomatoes
• 3 fresh sweet corn ears
• 3 Tbsp mayonnaise
• 1/3 cup crumbled cotija cheese
• 2 fresh lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3 garlic cloves
• 2 Tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves
• 2 Tbsp optional chili crisp or hot honey

Instructions

1. 1Shuck the corn and heat a large cast-iron skillet or grill pan over medium-high heat until very hot. Add the ears and cook, turning every couple of minutes, until kernels are deeply charred in spots and fragrant, about 8 to 10 minutes total.
2. 2Transfer the hot corn to a cutting board and let cool just enough to handle. Stand each ear upright and slice the kernels off close to the cob into a medium bowl.
3. 3While the corn cools, finely mince two garlic cloves and whisk them into the mayonnaise along with the juice of one lime, chili powder, smoked paprika, salt, and most of the cotija. Fold the charred corn kernels and chopped cilantro into this mixture to make a chunky elote-style relish; taste and adjust salt or lime.
4. 4Slice the heirloom tomatoes into thick 1/2-inch rounds or wedges. Season both sides lightly with salt and black pepper and let them sit on a plate so juices begin to release.
5. 5Toast the bread slices in the same hot skillet with a thin film of olive oil, or in a toaster, until deeply golden and crisp on both sides, 2 to 3 minutes per side if pan-toasting.
6. 6Cut the remaining garlic clove in half and immediately rub the cut side firmly over the hot toast surfaces so the bread absorbs the garlic aroma.
7. 7Spread a generous layer of cottage cheese over each garlicky toast, going all the way to the edges. Arrange the seasoned tomato slices on top, slightly overlapping.
8. 8Spoon the elote corn relish generously over the tomatoes so some kernels tumble onto the plate. Finish with remaining cotija, a grind of black pepper, a light drizzle of olive oil, and optional chili crisp or hot honey.
9. 9Squeeze the second lime over the finished toasts just before serving. Plate two toasts per person and eat right away while the bread is still crisp and the tomatoes are juicy.
10. 10If prepping ahead, keep the relish and sliced tomatoes separate in the fridge up to one day; toast and assemble only at serving time so nothing turns soggy.