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Elote Bruschetta

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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. :)

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

Elote Bruschetta

5 from 2 votes
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RECIPE BY Teri & Jenny
Prep Time: 15 minutes
Cook Time: 5 minutes
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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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

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    5 from 2 votes (1 rating without comment)

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  1. Jordan

    5 stars
    This was delicious!

    Reply