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

Elote Bruschetta

Teri & Jenny
5 from 2 votes
Prep Time 15 mins
Cook Time 5 mins
Servings 8
Calories 485 kcal


  • 3 ears sweet corn
  • 2 ounces crumbled cotija cheese
  • 2 ounces grated Parmesan
  • 1 tablespoon minced cilantro
  • 2 limes, zested and juiced
  • ¾ cup mayonnaise, divided

spice blend

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


  • 24 (1/2” thick) crostini


  • 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 ¼ 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 mayonnaise onto each crostini and sprinkle with the spice blend.
  • Top each prepared crostini with a spoonful of the corn mixture and serve immediately.


  • *Makes 24 crostini


Calories: 485kcalCarbohydrates: 56gProtein: 14gFat: 23gSaturated Fat: 6gCholesterol: 21mgSodium: 1060mgPotassium: 217mgFiber: 3gSugar: 4gVitamin A: 427IUVitamin C: 4mgCalcium: 190mgIron: 3mg
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