Mexican Street Corn Crostini

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



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


  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

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

Cheesemonger Tip

Select for cheesemonger info

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 popularity of Mexican cuisine in the U.S., skilled Wisconsin cheesemakers have been producing cotija for many years.

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