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    Home > Blog > Appetizers > Elote Bruschetta

    Elote Bruschetta

    by Teri Lyn Fisher · Published: May 2, 2018 · Modified: Jul 26, 2023

    Jump to Recipe

    A plate of elote bruschetta with toppings and bread on the side.


    Hi! We are reposting this delicious for the weekend. It’s the perfect entertaining recipe, and a fun twist on Elote, our Elote Bruschetta! I love this recipe and I plan on making it this weekend for some friends. If you want to get extra crazy – add a layer of smashed avocado before topping it with the corn – it’s amazing. Also – this is great with eggs the next morning if you have leftovers. :)

    A close up of elote bruschetta.

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    A plate of elote bruschetta with toppings and bread on the side.

    Elote Bruschetta

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 15 minutes mins
    Cook Time: 5 minutes mins
    Servings: 8

      INGREDIENTS  

    • 3 ears sweet corn
    • 1/3 cup crumbled cotija cheese
    • 3 tablespoons grated Parmesan
    • 1 tablespoon minced cilantro
    • 1 lime, zested and juiced
    • 1 cup mayonnaise, divided

    spice blend

    • 2 teaspoons smoked paprika
    • 1 teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper optional

    assembly

    • 24 (1/2” thick) crostini
    • 2 tablespoons crumbled cotija cheese
    • 1 very thinly sliced serrano pepper
    • lime zest

      INSTRUCTIONS  

    • Place corn under broiler and rotate ever 30 seconds or until each side begins to blister and char.
    • Slice kernels off of cobs and place into a mixing bowl, discarding cobs.
    • Add to the mixing bowl with the corn, the cotija, Parmesan, cilantro, lime zest and juice, and 1/2 cup mayonnaise and stir together. Season with salt and pepper.
    • Place all spices for spice blend into a small mixing bowl and whisk together.
    • To assemble: Spread a small amount of remaining mayonnaise onto each crostini and sprinkle with the spice blend.
    • Top each prepared crostini with a spoonful of the corn mixture, more cotija cheese, some sliced serrano pepper and lime zest. Serve.

      NOTES  

    • *Makes 24 crostini
    Calories: 522kcal Carbohydrates: 55g Protein: 14g Fat: 28g Saturated Fat: 6g Polyunsaturated Fat: 14g Monounsaturated Fat: 6g Trans Fat: 0.1g Cholesterol: 24mg Sodium: 1127mg Potassium: 260mg Fiber: 3g Sugar: 7g Vitamin A: 453IU Vitamin C: 5mg Calcium: 206mg Iron: 4mg
    CUISINE: Italian, Mexican
    KEYWORD: appetizer recipe, corn recipe, summer recipe idea
    COURSE: Appetizer, Side Dish, Snack

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    May 2, 2018 / 1 Comment

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Honey Brûlée Brie
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    May 2, 2018 / 1 Comment

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      5 from 2 votes (1 rating without comment)

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    1. Jordan

      March 10, 2020 at 10:19 am

      5 stars
      This was delicious!

      Reply

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