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.

Vegetarian

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

Method

Preheat oven to 375°F (190°C). Brush baguette slices with 1 tablespoon of olive oil and toast for 8 minutes
minutes until golden and crisp. Set aside.
In a small skillet, heat the remaining 1 tablespoon of olive oil over medium
high heat. Add the corn kernels and cook for 3 minutes
minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
In a medium bowl, combine the charred corn, mayonnaise/crema, lime juice, chili powder, smoked paprika, salt, and pepper. Mix well.
Spoon a generous amount of the corn mixture onto each toasted crostini.
Garnish 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.

From the Tini Crostini Collection