RECIPES

Mexican Street Corn Crostini

save
Share:

Shhh … It's our secret that these toasts are easy to prepare starring the bold flavor of cotija cheese. The cotija cheese-corn topping is versatile; try it on baked potatoes, too.

Wisconsin Cheese Mexican Street Corn Crostini Recipe

Active Time

30 Minutes

Servings

Makes

24 Crostini

Ingredients

24 slices French bread baguette (1/2 inch thick)
2 tablespoons olive oil
2 tablespoons butter, cubed
2 cups frozen fire roasted corn, thawed
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 cup mayonnaise
2 1/2 ounces La VacaRica® Cotija cheese, grated and divided (about 1 cup)
2 tablespoons minced fresh cilantro
1 medium lime, cut into wedges

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cotija can be used in this recipe.

Instructions

Brush bread 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.
Melt butter a large skillet over medium heat. Add corn, chili powder and cayenne pepper; cook and stir for 4-5 minutes or until heated through. Remove from the heat.
Combine mayonnaise and 1/2 cup cotija in a small bowl.
Generously spread mayonnaise mixture on bread slices. Top with corn mixture; sprinkle with remaining cotija. Garnish with cilantro and lime wedges.

Recipe Tip

Fresh or frozen corn may be substituted for fire roasted corn in this recipe.

Cheesemonger Tip

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cotija cheese is known as the “parmesan of Mexican cooking.” It's salty yet flavorful, crumbly and often 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.

Like the recipe?

Please leave a review! For more recipes, visit WisconsinCheese.com