Grilled Mexican Street Corn Crostini: The Ultimate Elote Appetizer for Summer BBQs
Grilled Mexican Street Corn Crostini is where your favorite summer corn flavors come together on toasted bread. The simple smoky mixture is a delightful appetizer for all your backyard BBQs! Serves 6.
Summer is synonymous with fresh, sweet corn, and for good reason! There’s something truly magical about corn during these warmer months, whether it’s simply boiled, roasted, or grilled to perfection. Among my absolute favorite ways to enjoy this golden vegetable is in the form of grilled Mexican street corn, or “Elote.” The smoky char, the creamy sauce, and the zesty kick make it an irresistible treat. But what if you could take those incredible flavors and transform them into an even more versatile, party-friendly appetizer? Enter this delightful Grilled Mexican Street Corn Crostini recipe, a perfect fusion of classic street food and elegant finger food.
While I adore the taste of corn on the cob, a fun (and somewhat tragic) personal fact is that I can’t actually bite directly into a fresh cob. After years of braces and corrective surgery for an underbite, the roots of my front teeth were left extremely short. This means I have to be careful with hard foods, making biting into things like whole corn cobs or crisp apples a no-go. It’s a small sacrifice, but it has certainly fueled my creativity in finding new ways to enjoy my favorite foods!
This personal quirk became the direct inspiration for this recipe. If I can’t bite the cob, then the corn must come off! Last year, I experimented with a delicious grilled corn salad, but this year, I was craving that unmistakable grilled Mexican street corn flavor in a new, exciting format. The goal was to capture all the beloved elements of traditional elote – the smoky corn, the tangy cheese, the aromatic spices, the irresistible creaminess, and that vibrant zing of lime and a hint of heat – and present them on a perfectly toasted crostini.
This recipe is a true celebration of those incredible flavors. It’s an appetizer that brings a gourmet touch to any backyard BBQ, whether you’re enjoying a quiet family meal or hosting a larger summer get-together with friends. It’s simple to make, incredibly satisfying, and offers a unique twist on a beloved classic. Get ready to elevate your appetizer game with these irresistible grilled Mexican street corn crostini!
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What Makes Mexican Street Corn (Elote) So Special?
To truly appreciate this crostini recipe, it’s worth understanding the magic behind traditional Mexican Street Corn, or “Elote.” Originating from the bustling streets of Mexico, Elote is a beloved snack typically made with ears of corn that are grilled or boiled, then slathered with a creamy, zesty mixture and sprinkled with cheese and spices. The combination of smoky corn, rich mayonnaise or crema, crumbly Cotija cheese, fresh lime juice, and a hint of chili powder or paprika creates an explosion of flavors that’s both comforting and exciting.
This crostini recipe takes all those authentic components and reimagines them in a bite-sized format. We start with the essential smoky flavor of grilled corn, which is then removed from the cob and mixed with complementary ingredients. The creamy base is provided by a luscious whipped ricotta, offering a slightly different but equally delightful texture compared to traditional mayonnaise. Finally, the dish is finished with a generous sprinkle of Cotija cheese, fresh cilantro, and a dash of paprika, ensuring that every bite delivers that classic elote experience you know and love.
Why This Grilled Mexican Street Corn Crostini Will Be Your New Favorite Appetizer
There are countless reasons to fall in love with this recipe and make it a staple in your summer entertaining arsenal. Here are just a few:
- Explosion of Flavor: It perfectly captures the irresistible smoky, creamy, tangy, and spicy notes of Mexican street corn in every bite.
- Easy to Prepare: Despite its gourmet appearance, this crostini is surprisingly simple to whip up, making it ideal for both casual and formal gatherings.
- Perfect for Summer: Grilling the corn adds a depth of flavor that’s quintessentially summery, and it’s a great way to utilize fresh seasonal produce.
- Crowd-Pleaser: Everyone loves a good appetizer, and the unique combination of flavors in this crostini ensures it will disappear quickly from any platter.
- Versatile: While perfect for BBQs, this appetizer is also fantastic for potlucks, brunches, or even a light lunch.
- No Mess Elote: For those who, like me, find eating corn directly off the cob challenging, this offers all the flavor without any of the fuss!
Essential Ingredients for Authentic Flavor
Each component of this Grilled Mexican Street Corn Crostini plays a crucial role in delivering that authentic elote taste. Let’s break down the key ingredients:
The Star: Perfectly Grilled Corn
Fresh corn is a must for this recipe. Grilling the corn cobs before removing the kernels is key. This step adds a beautiful smoky char and deepens the corn’s natural sweetness, creating the foundation of that classic street corn flavor. Look for plump, firm ears of corn with bright green husks and moist silks. A light drizzle of olive oil before grilling helps achieve that perfect browning.
The Creamy Base: Whipped Ricotta
Instead of traditional mayonnaise or Mexican crema, we use whipped ricotta for the crostini base. Whipping the ricotta with a touch of milk, olive oil, and sour cream transforms it into a light, airy, and incredibly spreadable consistency. This creamy layer not only adds a rich texture and mild tang but also acts as the perfect adhesive for the corn mixture, ensuring everything stays put on the toasted bread.
The Tangy Kick: Cotija Cheese & Fresh Lime
No Mexican street corn recipe is complete without Cotija cheese and fresh lime. Cotija is a hard, crumbly, salty cow’s milk cheese that adds a distinctive flavor profile. Its saltiness perfectly balances the sweetness of the corn and the richness of the ricotta. Fresh lime juice brightens up the entire dish, cutting through the richness and adding that essential zesty tang. Don’t forget a little lime zest in the whipped ricotta for an extra aromatic boost!
Aromatic Freshness: Cilantro & Spices
Fresh cilantro provides a vibrant, herbaceous counterpoint to the rich and smoky flavors. Its bright notes are indispensable for an authentic Mexican profile. Smoked paprika adds depth and a subtle smokiness, enhancing the grilled corn. Cumin offers an earthy warmth, while a diced jalapeño introduces a welcome kick of heat. Adjust the amount of jalapeño to your preference, or omit it for a milder version. Salt and black pepper are, of course, essential for seasoning everything to perfection.
This Recipe’s Must-Haves
To ensure your Grilled Mexican Street Corn Crostini comes out perfectly, having the right tools on hand can make all the difference. Here’s what you’ll need:
- Grill: Essential for achieving that beautiful char on the corn. I personally love my Traeger grill; it’s incredibly reliable and durable. For those with a Traeger, I highly recommend their signature pellets for a consistent smoky flavor. If you don’t have a grill, you can use a cast-iron grill pan on your stovetop or even roast the corn in a hot oven to get some caramelization.
- Clongs (Tongs): My absolute favorite tongs from Dreamfarm. They’re designed to snap open and lock shut with a click, stand up off your bench, and have flat tips for easy gripping, making it a breeze to turn the corn on the grill without dropping a single kernel.
- Chef’s Knife & Cutting Board: You’ll need a sharp chef’s knife and a sturdy cutting board for safely and efficiently removing the corn kernels from the cobs and dicing the red onion and jalapeño.
- Mixing Bowls: A set of stainless steel mixing bowls in various sizes will be invaluable for preparing both the whipped ricotta and the corn mixture separately before combining them.
- Electric Hand Mixer or Whisk: For whipping the ricotta to that perfect fluffy consistency. While a whisk works, an electric hand mixer will get the job done much faster and with less effort.
Other yummy crostini recipes: Summer Crostini 3 Ways | BLAT Blue Cheese Crostini | Avocado Goat Cheese Crostini | Roasted Grape & Balsamic Crostini
Let’s Make Grilled Mexican Street Corn Crostini!
Preparing this appetizer is straightforward, but each step contributes to the overall deliciousness. Here’s a detailed guide to crafting your perfect crostini:
Crafting the Whipped Ricotta
The whipped ricotta is your creamy canvas for the vibrant corn mixture. In a medium-sized bowl, combine all the ingredients for the whipped ricotta: fresh ricotta cheese, lime zest, a splash of milk, a drizzle of olive oil, sour cream, sea salt, and black pepper. Using an electric hand mixer is highly recommended here, as it will achieve a smooth, light, and airy texture in just a couple of minutes. If you’re using a whisk, be prepared for a bit more arm work, aiming for a similar fluffy consistency. Once whipped, cover the bowl and refrigerate it. Chilling the ricotta allows the flavors to meld beautifully and ensures it’s perfectly thick and ready to spread when you’re assembling the crostini.
Preparing the Smoky Corn Mixture
This step brings the smoky heart of the Mexican street corn to life. Begin by preheating your grill to medium-high heat. Drizzle your fresh corn ears lightly with olive oil, then place them directly on the hot grates. Grill for about 10 to 15 minutes, turning them every few minutes with your clongs to ensure even cooking and beautiful char marks on all sides. You’re looking for kernels that are tender-crisp with visible browning and smoky aroma. Once cooked, remove the corn from the grill and let it cool slightly – enough to handle safely. Using a sharp knife, carefully slice the kernels off the cobs into a large mixing bowl. To this bowl, add the finely chopped red onion, fresh cilantro, diced jalapeño, fresh lime juice, ground cumin, smoked paprika, black pepper, and salt. Stir gently but thoroughly to ensure all the ingredients are well combined and the corn is evenly coated with the vibrant spices and herbs.
Assembling Your Delicious Crostini
Now for the grand finale – assembly! Take your toasted baguette slices and generously slather each one with the chilled, fluffy whipped ricotta. The thickness of the ricotta layer is important here, not just for flavor, but to create a stable bed for your corn. Next, spoon a hearty portion of the prepared Mexican street corn mixture over the ricotta. Don’t be shy; you want a good amount of that flavorful corn! Finally, garnish each crostini with a sprinkle of fresh chopped cilantro and some crumbled Cotija cheese. Arrange them artfully on a serving platter and present these vibrant, flavor-packed appetizers to your eager guests immediately for the best experience.
If you are looking for more appetizer inspiration, check out my appetizer recipes page.
Frequently Asked Questions About Elote Crostini
Here are some common questions you might have about making and serving this delicious appetizer:
Won’t the corn fall off the bread?
This is where the magic of the whipped ricotta comes in! The creamy, thick consistency of the ricotta, when generously spread on the toasted bread, acts as a wonderful adhesive. It perfectly cradles the corn mixture, preventing it from scattering when picked up. The ricotta not only provides a delicious base but also ensures a clean and easy bite every time.
What exactly defines “Mexican Street Corn” flavors?
If you haven’t experienced the joy of traditional Mexican street corn (Elote), I highly recommend seeking some out! It’s a culinary delight characterized by a few key elements. At its heart is perfectly grilled corn, often slathered with a creamy mixture typically made from mayonnaise or crema, a squeeze of lime, and then dusted generously with crumbly Cotija cheese and a sprinkle of chili powder or paprika. These core flavors—the smoky char of the corn, the rich creaminess, the salty tang of Cotija, and the bright acidity of lime—are all faithfully recreated and even enhanced in this crostini. We’ve added a bit of extra zing with fresh cilantro, a touch of cumin, and a hint of jalapeño for an even more complex and satisfying flavor profile.
Can I use frozen corn?
Absolutely! While fresh corn is always preferred for its vibrant sweetness and texture, frozen corn can be a convenient substitute, especially when fresh corn is out of season. To use frozen corn, thaw it completely and pat it dry. You can still get a lovely char by sautéing it in a hot skillet with a little olive oil until it browns, or by roasting it under the broiler for a few minutes. The key is to get some caramelization to mimic the grilled flavor.
Can this be made ahead of time?
Yes, you can definitely prepare components of this crostini in advance to save time! The whipped ricotta can be made up to 2-3 days ahead and stored in an airtight container in the refrigerator. The corn mixture can also be prepared a day in advance; just store it in the fridge. For the best texture, I recommend toasting the baguette slices just before assembly to keep them crisp. Assemble the crostini no more than an hour or two before serving to prevent the bread from becoming soggy.
If you want more Mexican street corn-inspired recipes, try this Mexican street corn pasta salad!
Grilled Mexican Street Corn Crostini
equipment
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Wooden Spoon & Scraper
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Stainless Steel Mixing Bowls
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Utility Cutting Board
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Shun Classic Western Chef’s Knife, 8-Inch
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Dreamfarm Clongs 12-Inch
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Traeger Lil Tex Elite 34 Pellet Grill
ingredients
- 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
- 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
- 1 baguette sliced and toasted
- Freshly chopped cilantro
- 1/4 cup crumbled cojita cheese
instructions
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Preheat grill to medium-high heat.
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In a small bowl, combine all ingredients for the whipped ricotta. Whisk or use an electric hand mixer to beat until fluffy and smooth, about 2 to 3 minutes. Set aside in the refrigerator until ready to use.
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Drizzle corn with olive oil and place on the grill. Grill for 10 to 15 minutes, turning every few minutes, until cooked through and beautifully browned with some char.
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When the corn is cool enough to handle, use a knife to carefully remove the kernels from the cob. Add the corn to a large bowl with red onion, cilantro, diced jalapeño, lime juice, cumin, paprika, black pepper, and salt. Stir to combine well, ensuring all ingredients are evenly distributed.
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Evenly spread each slice of toasted baguette with the whipped ricotta. Then, top generously with the corn mixture.
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Garnish with additional fresh cilantro and crumbled Cotija cheese. Serve immediately for the best flavor and texture.
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