Mexican Street Corn Crostini

Mexican Street Corn Crostini

Shhh … Everyone will think that you fussed, but it will be our little secret that you created these irresistible toasts with just a few simple ingredients and a pop of bold flavor from cotija cheese. The mayonnaise-cotija cheese and corn topping is versatile; try it on baked potatoes, too.

servings
24
crostinis

Ingredients











Cooking Instructions

1

Combine mayonnaise and 1/2 cup cotija in a small bowl.


2

Brush bread slices on both sides with olive oil; place on an ungreased baking sheet. Broil 4 inches from the heat for 1-2 minutes on each side or golden brown. Remove to a wire rack to cool.


3

Melt butter a large skillet over medium heat. Add corn; cook and stir for 4-5 minutes or until heated through. Season with chili powder and cayenne pepper; cook and stir for 2 minutes. Remove from the heat.


4

Generously spread mayonnaise mixture on bread slices. Top with corn mixture; sprinkle with remaining cotija. Garnish with cilantro and lime wedges.


Recipe Tip:
  • Any brand of Wisconsin cotija cheese can be used.
  • Fresh or frozen corn may be substituted for fire roasted corn in this recipe.
cheese iconCheesemonger Tip:
Cotija cheese is known as the “parmesan of Mexican cooking.” This hard, strong-flavored, crumbly cheese is commonly used in dishes as both a seasoning and garnish. Due to the popularity of Mexican cuisine in the U.S., skilled Wisconsin cheesemakers have been producing cotija for many years.

Ingredients











Cooking Instructions

1

Combine mayonnaise and 1/2 cup cotija in a small bowl.


2

Brush bread slices on both sides with olive oil; place on an ungreased baking sheet. Broil 4 inches from the heat for 1-2 minutes on each side or golden brown. Remove to a wire rack to cool.


3

Melt butter a large skillet over medium heat. Add corn; cook and stir for 4-5 minutes or until heated through. Season with chili powder and cayenne pepper; cook and stir for 2 minutes. Remove from the heat.


4

Generously spread mayonnaise mixture on bread slices. Top with corn mixture; sprinkle with remaining cotija. Garnish with cilantro and lime wedges.


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