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A plate of elote bruschetta with toppings and bread on the side.
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5 from 2 votes

Elote Bruschetta

Prep Time15 minutes
Cook Time5 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Mexican
Servings: 8
Calories: 522kcal
Author: Teri & Jenny

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

Nutrition

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