Description
Mexican Street Corn Crostini is a delicious appetizer that pairs perfectly with margaritas!
Ingredients
Scale
- 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 ounces cojita cheese (about 1 cup crumbled)
- garnish: chopped cilantro, chili powder
Instructions
- 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.
Notes
If grilling corn yourself, grill and use 2 cups of kernels cut off the cob