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VegetarianIntermediate20 min
Spicy Elote and Cotija Crostini
These vibrant crostini capture the essence of Mexican street corn, combining sweet, charred kernels with a creamy, spicy binder. The salty, crumbly Cotija cheese and a bright squeeze of lime cut through the richness, offering a perfect balance of flavor and texture. It's a festive, bite-sized appetizer that brings the spirit of Cinco de Mayo to any gathering.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil, divided
- •cup fresh or frozen (thawed) corn kernels
- •1/4 cup mayonnaise or Mexican crema
- •tablespoon fresh lime juice
- •1/2 teaspoon chili powder (or more to taste)
- •1/4 teaspoon smoked paprika
- •1/4 cup crumbled Cotija cheese
- •tablespoon finely chopped cilantro
- •Pinch of salt and black pepper
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
- 2minutes until golden and crisp. Set aside.
- 3In a small skillet, heat the remaining 1 tablespoon of olive oil over medium
- 4high heat. Add the corn kernels and cook for 3 minutes
- 5minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
- 6In a medium bowl, combine the charred corn, mayonnaise/crema, lime juice, chili powder, smoked paprika, salt, and pepper. Mix well.
- 7Spoon a generous amount of the corn mixture onto each toasted crostini.
- 8Garnish each crostini with a sprinkle of crumbled Cotija cheese and a pinch of fresh cilantro. Serve immediately.
Chef's Tip & Pairing
For an extra layer of heat, mix in a dash of hot sauce or a finely minced jalapeño to the corn mixture. This appetizer pairs beautifully with a crisp, dry Mexican lager or a bright, citrusy Margarita.
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