Mexican Street Corn Crostini is a delicious appetizer that pairs perfectly with margaritas!
This mexican street corn crostini?
Locura. (That’s insanity en español.)
But let’s start with a story first.
My family is in Sayulita, Mexico and we’re on our way home after a cooking class. We pass by a street corn vendor. Mexican Street Corn is that one food that I just can’t seem to find here in LA, but I so desperately want. I stopped in my tracks, stared at the grilled corn and was ultimately convinced that it was a bad idea. (Only because I couldn’t even fit a few corn kernels into my stomach.)
The simple solution was to find out what time she would be there the following day so we could go back and I could get my street corn fix.
But it wasn’t that simple. Because when I went back the next day for an afternoon snack, she was no where in sight. I was a little depressed and did what any older sister would do – blame the miscommunication on my brother’s español. The life lesson learned from this? Never, under any circumstance, pass by a street corn vendor.
But we were in Mexico. On vacation. Eating well. No time (or reason?!) for feeling blue.
So I fully enjoyed the remainder of my vacation and then once back at home, I made the next best thing.
Traditionally, Mexican Street Corn (or Elotes) is sweet corn that is grilled until charred and then slathered with an addicting combination of cojita cheese, crema, mayonnaise, garlic and chili powder. I hope you’re drooling…I am. It’s important to note that the cojita and crema aren’t mandatory – feel free to replace them with feta cheese and sour cream if they aren’t convenient for you.
Sadly, we don’t have a grill, so grilling ears of corn isn’t always an option, but the only thing better than grilled corn slathered with “addicting slather” is grilled (or roasted!) corn and “addicting slather” on top of bread. If you like mexican street corn – or even regular, old sweet corn – you’ll love this crostini.
Serve it with grilled flank steak and a salad, it’s quite satisfying.Print
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- juice from 1 lime (about 2–3 Tbsp.)
- 2 cups frozen corn kernels (fire roasted if possible)
- 3 cloves garlic, minced
- 1 loaf of multigrain bread, sliced
- 4 oz cojita cheese (about 1 cup crumbled)
- garnish: chopped cilantro, chili powder
Pre-heat oven to 350 degrees.
Heat olive oil in pan and add garlic and corn. Saute for about 5-7 minutes.
Remove from heat, squeeze half of lime over corn mixture and set aside.
Whisk together mayonnaise, sour cream and remaining lime juice. Set aside.
Bake or grill bread for 10 minutes, flipping and baking for another 5-10 minutes, until golden brown.
Layer mayonnaise mixture on bread and top with corn, cojita cheese, cilantro and cayenne pepper.
- If grilling corn yourself, grill and use 2 cups of kernels cut off the cob