Mexican Street Corn Crostini | A Nutritionist Eats

This crostini?

Locura. (That’s insanity en español.)

But let’s start with a story first.

Mexican Street Corn Crostini | A Nutritionist Eats

My family is in Sayulita, Mexico and we’re on our way home after a cooking class. We pass by a street corn vendor. Mexican Street Corn is that one food that I just can’t seem to find here in LA, but I so desperately want. I stopped in my tracks, stared at the grilled corn and was ultimately convinced that it was a bad idea. (Only because I couldn’t even fit a few corn kernels into my stomach.)

The simple solution was to find out what time she would be there the following day so we could go back and I could get my street corn fix.

But it wasn’t that simple. Because when I went back the next day for an afternoon snack, she was no where in sight. I was a little depressed and did what any older sister would do – blame the miscommunication on my brother’s español. The life lesson learned from this? Never, under any circumstance, pass by a street corn vendor.

Mexican Street Corn Crostini | A Nutritionist Eats

But we were in Mexico. On vacation. Eating well. No time (or reason?!) for feeling blue.

So I fully enjoyed the remainder of my vacation and then once back at home, I made the next best thing.

Traditionally, Mexican Street Corn (or Elotes) is sweet corn that is grilled until charred and then slathered with an addicting combination of cojita cheese, crema, mayonnaise, garlic and chili powder. I hope you’re drooling…I am. It’s important to note that the cojita and crema aren’t mandatory – feel free to replace them with feta cheese and sour cream if they aren’t convenient for you.

Mexican Street Corn Crostini | A Nutritionist Eats

Sadly, we don’t have a grill, so grilling ears of corn isn’t always an option, but the only thing better than grilled corn slathered with “addicting slather” is grilled (or roasted!) corn and “addicting slather” on top of bread. If you like mexican street corn – or even regular, old sweet corn – you’ll love this crostini.

Serve it with grilled flank steak and a salad, it’s quite satisfying!

Mexican Street Corn Crostini

by Emily Dingmann

Prep Time: 10 minutes

Cook Time: 15 minutes

Keywords: bake appetizer bread side snack vegetarian Mexican

Ingredients (8 servings)

  • 1/2 cup mayonnaise
  • 1/2 cup light sour cream
  • juice from 1 lime
  • 2 cups frozen corn kernels (fire roasted if possible)
  • 3 cloves garlic, minced
  • 1 loaf of multigrain bread, sliced
  • 4 oz cojita cheese (about 1 cup crumbled)
  • garnish: chopped cilantro, chili powder
  • If grilling corn yourself, grill and use 2 cups of kernels cut off the cob

Instructions

Pre-heat oven to 350 degrees.

Heat olive oil in pan and add garlic and corn. Saute for about 5-7 minutes.

Remove from heat, squeeze half of lime over corn mixture and set aside.

Whisk together mayonnaise, sour cream and remaining lime juice. Set aside.

Bake or grill bread for 10 minutes, flipping and baking for another 5-10 minutes, until golden brown.

Layer mayonnaise mixture on bread and top with corn, cojita cheese, cilantro and cayenne pepper.

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14 Comments (Reply )

  1. sarah k @ the pajama chef
    Jun 24, 2014 @ 10:51 am

    this sounds super delicious! when i was studying abroad in cameroon i would sometimes buy roasted street corn…it was so good. street food is the best!

    Reply

    • Emily
      Jun 24, 2014 @ 11:13 am

      That validates that I need to find it, thank you. :)

      Reply

  2. Mercedes
    Jun 24, 2014 @ 3:17 pm

    You are so creative Em! And I am happy to have someone to commiserate with about not having a grill :(! This looks incredible! Is cojita cheese sort of like the “Mexican feta” cheese that I might be thinking of? I will be pinning, sharing and definitely making this this summer!!!

    Reply

    • Emily
      Jun 24, 2014 @ 6:33 pm

      Not having a grill is just not fair. Cojita is definitely like feta and you can easily swap feta for cojita if it is easier!

      Reply

  3. Stephanie @cookinfanatic
    Jun 24, 2014 @ 6:03 pm

    This is a phenomenal idea, I adore Mexican street corn!

    Reply

  4. Anna Johnson
    Jun 24, 2014 @ 8:00 pm

    yum, looks delish! might have to try this out over the weekend!

    Reply

  5. mary beth
    Jun 24, 2014 @ 8:54 pm

    this looks wonderful and a cute story to boot! oh, and i love the new spanish word i can add to my vocabulary!

    Reply

  6. Luv What You Do
    Jun 24, 2014 @ 9:20 pm

    YUM! This looks amazing!

    Reply

  7. Karla @ Foodologie
    Jun 24, 2014 @ 10:44 pm

    This reminds me of downtown LA when I was little. My mom and I would get these Elotes Locos (not sure if that’s what Mexicans call them, but that’s what we call them haha). That’s where you need to go to find them: the fashion district (or around those parts in downtown). Seriously delicious!

    Also on bread! Fantastic idea!! Thumbs up, lady!

    Reply

    • Emily
      Jun 25, 2014 @ 11:24 am

      Next mission: fashion district! I’ve seen plenty of tijuana dogs downtown, but will be looking for Elotes Locos!

      Reply

  8. erin
    Jun 25, 2014 @ 2:02 pm

    Totally drooling. MSP needs street corn! Move back here and start a truck ;)

    Reply

    • Emily
      Jul 22, 2014 @ 7:12 pm

      HA! That would be fun. :)

      Reply

  9. Ciara (@My Fussy Eater)
    Jul 21, 2014 @ 11:43 am

    these look so good, will definitely have to give them a try!

    Reply

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