If using fresh corn: heat a cast-iron skillet or grill over high heat. Brush corn lightly with 1 tbsp olive oil and char the kernels until golden and slightly blistered, about 6–8 minutes, turning frequently. If using frozen roasted corn, reheat in a hot skillet 3–4 minutes to develop color.

Prepare shallot

Finely mince the shallot. To mellow its bite, soak the minced shallot in a tablespoon of cold water for 5 minutes, then drain and pat dry.

Combine crab mixture

In a medium bowl gently fold together the lump crab meat, roasted corn, minced shallot, 2 tbsp chopped cilantro, 1 tbsp fresh lime juice, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Drizzle 1 tbsp extra-virgin olive oil and fold carefully to avoid breaking up the crab lumps. Taste and adjust seasoning; refrigerate while preparing toast and aioli for 10–15 minutes to meld flavors.

Chipotle Aioli

In a small bowl whisk together 1 cup mayonnaise, 1 tsp finely minced chipotle pepper, 1 tsp adobo sauce, 1 tsp fresh lime juice, 1 tsp minced garlic, 1 tsp smoked paprika, and 1/2 tsp salt until smooth and uniform. Taste and adjust heat by adding more minced chipotle or adobo if desired. Cover and chill until ready to use.

Toast & Finish

Toast the bread

Preheat oven to 425°F (220°C) or heat a skillet over medium-high. Brush both sides of each bread slice lightly with softened butter or olive oil (about 1/2 tbsp per side). Place on a sheet pan and toast in the oven 6–8 minutes, flipping once halfway, until golden and crisp. Alternatively, grill in a skillet 2–3 minutes per side until crisp and golden.

Assemble

Spread about 1 to 1 1/2 tbsp chipotle aioli evenly over each toasted slice. Divide the crab & corn mixture evenly among the 4 toasts, piling it slightly to create height (about 3 oz crab mixture per slice). Shave or crumble approximately 3 tbsp queso fresco over each toast.

Garnish & serve

Finish with a few microgreens or small cilantro sprigs per toast, and a light grind of black pepper. Serve with lime wedges on the side for squeezing, and additional aioli if desired.