Grilled Mexican Street Corn Crostini
Your favorite grilled Mexican street corn, turned into a crostini appetizer!
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equipment
ingredients
Mexican Street Corn Topping
- 3 ears corn
- 2 tsp olive oil
- 1/4 small red onion finely chopped
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper diced
- 2 Tbsp fresh lime juice
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
Whipped Ricotta
- 2 cups ricotta cheese
- Zest of 1 lime
- 2 Tbsp milk
- 1/4 cup olive oil
- 1 Tbsp sour cream
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Crostini
- 1 baguette sliced and toasted
- Freshly chopped cilantro
- 1/4 cup crumbled cojita cheese
instructions
- Preheat grill to medium-high heat.
- In a small bowl, combine all ingredients for the whipped ricotta. Whisk or use an electric hand mixer to beat until fluffy, about 2 to 3 minutes. Set aside in the refrigerator until ready to use.
- Drizzle corn with olive oil and place on the grill. Grill for 10 to 15 minutes, turning every few minutes, until cooked through and browned.
- When the corn is cool enough to cut, use a knife to remove the kernels from the cob. Add corn to a large bowl with red onion, cilantro, jalapeno, lime juice, cumin, paprika, black pepper, and salt. Stir to combine well.
- Spread the toasted bread slices with whipped ricotta, dividing evenly between the slices. Top with corn mixture.
- Garnish with cilantro and cojita cheese. Serve.