2Mexican bolillo rollssliced 1/4-inch thick and toasted until light brown
Fruits and Veg for the Board
1 mediumEnglish cucumbersliced
1mediummangopeeled and sliced into half-moons
1/2mediumjicamapeeled and cut into matchsticks
1/2smallpineapplepeeled and cut into half-moons
Optional Condiments (add as little or as much as you'd like)
Prepare the Esquites (up to 1 day ahead)
Lightly oil the corn with vegetable oil. Heat a grill to 400°F (204°C). Once the grill is hot, lay the ears of corn on it. Grill the corn on all sides until the kernels are charred, or 12-15 minutes.
Remove the corn from the grill and allow it to cool to the touch. Once cool, use a sharp knife to cut the kernels from the ears and into a large mixing bowl. Add the red onion, red bell pepper, avocado, jalapeño pepper, and cilantro to the bowl with the corn.
Next, add the crema, parmesan cheese, juice of 1 lime, Tajín, and black pepper to the rest of the ingredients in the bowl. Use a large spoon to stir the contents of the bowl together until well combined.
Cover the bowl and refrigerate the esquites for 30 minutes. After 30 minutes (or just before assembling your board), fill each of the endive leaves with a generous spoonful of esquites.
Assemble the Mexican-Inspired Charcuterie Board
Assemble the board by furling the Serrano ham and the coppa into ruffles. Next, slice and fan out the mole salami and Spanish Chorizo.
Cut the chipotle cheddar and the Manchego cheeses into triangles. Cut the Panela into squares, then crumble the chevre. Add the sliced bolillos.
Nestle the star fruit, cucumber, mango, jicama, and pineapple around the meats and cheeses.
Finish the board by adding your preferred amount of garnishes and spreads.
Serve the board within 2 hours of presenting at room temperature.