Whipped Cottage Cheese Heirloom Tomato Toasts with Charred Elote Corn

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 8 slices thick-sliced sourdough bread
• 2 cups full-fat cottage cheese
• 1 1/2 pounds ripe heirloom tomatoes
• 2 fresh sweet corn ears
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons chili crisp or chili oil
• 1/4 cup packed fresh basil leaves
• 1 lime
• 1/4 cup crumbled cotija cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika

Instructions

1. 1Shuck the corn and heat a large cast-iron skillet over medium-high until very hot. Add the ears and char on all sides, turning every couple of minutes, until kernels are blistered and lightly blackened in spots, about 8 minutes total. Transfer to a cutting board to cool slightly.
2. 2Stand each ear upright and slice the kernels off the cob into a bowl. Squeeze half the lime over the warm kernels, then toss with a drizzle of olive oil, salt, smoked paprika, and half the crumbled cotija so the corn picks up classic elote brightness.
3. 3While the corn cools, place the cottage cheese in a food processor or tall jar with an immersion blender. Blend until completely smooth and fluffy, 30–45 seconds, scraping down once. Season the whipped cheese with salt and a grind of black pepper; set aside.
4. 4Core the heirloom tomatoes and cut into thick ½-inch slices or rustic wedges. Arrange on a plate, drizzle lightly with olive oil, and season generously with salt and pepper so the juices start to pool. Tear the basil leaves into rough pieces.
5. 5Heat a large dry skillet or griddle over medium heat. Toast the sourdough slices in batches until deep golden and crisp on both sides, 2–3 minutes per side. Alternatively, toast under a broiler set to high, watching closely.
6. 6While the toast is still hot, cut the garlic cloves in half and vigorously rub the cut side over one face of every slice so the bread is fragrant and lightly scuffed. Drizzle the garlicky side of each toast with a little olive oil.
7. 7Spread a generous swoosh of whipped cottage cheese over each garlic-rubbed toast, covering edge to edge. Layer overlapping tomato slices on top, letting some juices drip into the cheese.
8. 8Spoon the charred elote corn mixture evenly over the tomatoes. Finish each toast with remaining cotija, torn basil, a few dots of chili crisp, and a final squeeze of the remaining lime half.
9. 9Serve immediately while the toast is still warm and crisp underneath the cool creamy toppings. Offer extra chili crisp and lime wedges at the table for anyone who wants more heat or brightness.
10. 10If prepping ahead for a busy morning, whip the cottage cheese and char the corn the night before; store separately in the fridge and assemble toasts just before eating so the bread stays crunchy.