Grilled Mexican Street Corn Crostini: The Perfect Elote-Inspired Summer Appetizer

Embrace the vibrant flavors of summer with this irresistible Grilled Mexican Street Corn Crostini! This delightful appetizer combines the smoky sweetness of grilled corn, creamy ricotta, and zesty Mexican spices atop perfectly toasted bread. It’s an ideal finger food for backyard BBQs, summer gatherings, or a festive snack anytime. This recipe serves 6, bringing a taste of authentic elote to your crostini creations.

Grilled Mexican Street Corn Crostini picture

There are few things I love more during the warmer months than fresh, sweet corn. It’s a quintessential taste of summer, versatile enough to be a side dish, part of a salad, or the star of an innovative appetizer. Among all the delicious ways to enjoy this golden vegetable, grilled Mexican street corn, or “Elotes,” holds a special place in my heart. The char from the grill, combined with a tangy, creamy, and spicy dressing, creates an explosion of flavor that’s simply unmatched.

However, I have a little secret: despite my profound love for corn, I physically can’t bite directly into a fresh cob. Yes, it’s a bit tragic for a corn enthusiast! Years of braces and corrective jaw surgery left my front teeth roots extremely short. This means I have to avoid hard contact sports and biting into tough foods like corn on the cob or crisp apples. It’s a small price to pay for a corrected underbite, but it definitely impacts how I enjoy my favorite summer produce.

Side photo of grilled mexican corn crostini

This personal quirk is actually the catalyst for many of my corn-based recipes, including this one! Since I have to enjoy my corn off the cob, it naturally led me to explore creative ways to transform those beloved flavors. Last year, I experimented with a delicious grilled corn salad. This year, I was determined to capture the authentic, vibrant essence of Mexican street corn and present it in a chic, bite-sized format that everyone—even those with sensitive front teeth—could easily enjoy.

This recipe perfectly encapsulates all the iconic elements of classic Mexican street corn: the sweet and smoky grilled corn, the salty tang of Cotija cheese, a kick of spice, and a luscious creaminess, all brightened by a hint of lime. It’s more than just an appetizer; it’s a celebration of summer flavors, designed to be easily shared and enjoyed. Whether you’re hosting an intimate family barbecue or finally gathering with a larger group of friends, this crostini is sure to be a crowd-pleaser, delivering big flavor in every bite.

This Recipe’s Must-Haves

To truly achieve that signature smoky char on your corn, firing up the grill is essential. I highly recommend a reliable grill like the Traeger, known for its consistent performance and durability. If you’re a Traeger owner, their signature pellets are fantastic for imparting a balanced, smoky flavor that complements the corn beautifully. Even if you don’t have a pellet grill, any charcoal or gas grill will do the job perfectly to get those desired grill marks and smoky notes.

Beyond the grill, a few other kitchen essentials will make this recipe a breeze. You’ll definitely want a good pair of tongs for turning the corn on the grill – my go-to “clongs” are incredibly versatile. For prepping the fresh ingredients, a sharp chef’s knife and a sturdy cutting board are indispensable for dicing the onion and jalapeño, and especially for carefully removing the kernels from the grilled cobs. Finally, a set of durable mixing bowls will be needed to prepare both the creamy whipped ricotta and the vibrant corn mixture, ensuring everything comes together smoothly.

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!

Whip Ricotta

The first step to these amazing crostini is preparing the whipped ricotta, which acts as the creamy base and a crucial “adhesive” for your corn topping. In a medium-sized mixing bowl, combine the ricotta cheese, lime zest, milk, olive oil, sour cream, sea salt, and black pepper. Using an electric hand mixer is the easiest way to achieve that light and airy texture, but a sturdy whisk and a bit of elbow grease will also work. Beat the mixture for about 2 to 3 minutes until it becomes wonderfully smooth and fluffy. This creamy ricotta not only adds a rich, cool contrast to the spicy corn but also ensures that the corn mixture stays put on your toasted bread slices. Once whipped, cover the bowl and refrigerate it while you prepare the rest of the ingredients. This allows the flavors to meld beautifully and keeps it perfectly chilled.

Ingredients for corn crostini overhead photo

Make Corn Mixture

Now for the star of the show: the grilled corn. Begin by preheating your grill to medium-high heat. While the grill heats, lightly drizzle your fresh corn ears with olive oil – this helps prevent sticking and promotes a beautiful char. Place the corn directly on the hot grill grates and cook for approximately 10 to 15 minutes, turning them every few minutes. You’re looking for those gorgeous, slightly blackened spots that indicate deep flavor and sweetness. Once cooked and nicely browned, remove the corn from the grill and let it cool just enough so you can handle it comfortably.

Once cool, carefully stand each ear of corn upright on your cutting board and use a sharp knife to slice the kernels off the cob. Try to get as close to the cob as possible to maximize your yield. Transfer these delicious grilled kernels to a large mixing bowl. Add the finely chopped red onion, fresh cilantro, diced jalapeño (adjusting the amount based on your spice preference), fresh lime juice, ground cumin, smoked paprika, black pepper, and salt. Stir all these ingredients together thoroughly, ensuring that the smoky corn kernels are perfectly coated with all the vibrant spices and zesty flavors. The aroma alone will be enough to make your mouth water!

Assemble

With your whipped ricotta chilled and your corn mixture ready, it’s time to assemble these delightful crostini. Start by taking your toasted baguette slices. Spread a generous layer of the fluffy whipped ricotta cheese evenly over each slice – this will be the creamy foundation and the key to holding everything together. Next, spoon a hearty portion of the grilled Mexican street corn mixture on top of the ricotta. Don’t be shy; you want a good mound of that flavorful corn! Finally, for a fresh finish and an extra touch of authenticity, garnish each crostini with a sprinkle of freshly chopped cilantro and a generous crumble of Cotija cheese. Arrange them artfully on a platter and serve immediately for the best experience. These crostini are not just an appetizer; they are a handheld fiesta!

If you are looking for more appetizer inspiration, check out my appetizer recipes page.

Got Questions?

Won’t the corn fall off the bread?

This is a common concern with piled-high toppings, but fear not! The secret to keeping your delicious grilled corn mixture securely in place is the thick, luscious layer of whipped ricotta. When you spread the ricotta generously over the toasted bread, its creamy and slightly sticky texture creates the perfect adhesive. The corn kernels nestle into this soft bed, preventing them from tumbling off as you pick up and enjoy each crostini. So go ahead, pile on that flavorful corn without worry – the ricotta has you covered!

What makes it Mexican street corn?

If you haven’t yet experienced the culinary delight that is traditional Mexican street corn (Elote), you’re in for a treat, and you should absolutely seek some out! It’s typically a grilled ear of corn, generously slathered with a creamy mixture often made from mayonnaise, sour cream, and lime juice, then sprinkled with chili powder, a dash of paprika, and crumbled Cotija cheese. The combination is uniquely savory, tangy, and subtly spicy.

Our crostini recipe faithfully captures all these authentic flavors. The foundational elements are all present: the smoky grilled corn kernels, the creamy base (our whipped ricotta with a hint of sour cream and lime), the essential Cotija cheese, and the earthy warmth of smoked paprika and cumin, plus the subtle kick from fresh jalapeño and bright lime juice. We’ve even added a few extra ingredients to elevate the flavor profile even further, creating a rich, complex taste that will transport you straight to the bustling streets of Mexico with every bite.

If you’re eager for more Mexican street corn-inspired recipes, be sure to try this fantastic Mexican Street Corn Pasta Salad!

Grilled Mexican Street Corn Crostini

Your favorite grilled Mexican street corn, transformed into a gourmet crostini appetizer perfect for any occasion!

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Servings:
6

No ratings yet

Equipment

Wooden Spoon & Scraper
Stainless Steel Mixing Bowls
Utility Cutting Board
Shun Classic Western Chef’s Knife, 8-Inch
Dreamfarm Clongs 12-Inch
Traeger Lil Tex Elite 34 Pellet Grill

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 (remove seeds for less heat)
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 into ½-inch rounds and lightly toasted until golden brown
Freshly chopped cilantro for garnish
1/4 cup crumbled Cotija cheese for garnish

Instructions

Prepare the Grill: Preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
Whip the Ricotta: In a small bowl, combine all ingredients for the whipped ricotta (ricotta cheese, lime zest, milk, olive oil, sour cream, sea salt, black pepper). Whisk vigorously or use an electric hand mixer to beat until the mixture is light, smooth, and fluffy, about 2 to 3 minutes. Cover and set aside in the refrigerator until ready to assemble the crostini.
Grill the Corn: Lightly drizzle the ears of corn with 2 tsp olive oil. Place them directly on the preheated grill. Grill for 10 to 15 minutes, turning every few minutes to ensure even cooking and to achieve a beautiful char and brown spots on all sides. The corn should be tender and slightly caramelized.
Prepare the Corn Mixture: Once the grilled corn is cool enough to handle, use a sharp knife to carefully remove the kernels from the cobs. Transfer the corn kernels to a large mixing bowl. Add the finely chopped red onion, fresh cilantro, diced jalapeño, fresh lime juice, ground cumin, smoked paprika, black pepper, and salt. Stir well to combine all ingredients, ensuring the corn is thoroughly coated with the spices and dressing.
Assemble the Crostini: Retrieve the toasted baguette slices and the chilled whipped ricotta. Generously spread each slice of toasted bread with the fluffy whipped ricotta, dividing it evenly among all the slices. This creamy base will help the corn stick.
Garnish and Serve: Spoon a generous amount of the Mexican street corn mixture on top of the ricotta-covered crostini. Garnish each piece with an additional sprinkle of fresh cilantro and crumbled Cotija cheese. Arrange on a serving platter and serve immediately to enjoy the best flavors and textures.

Nutrition

Calories: 409kcal

Cuisine: Mexican

Category: Appetizer