Looking for some creative crostini to add to your party menu? These Mexican Street Corn and Avocado Crostini are the perfect little summer appetizers!
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 minutes
Yield:About 20-25 Crostini 1x
1 baguette, sliced
4 ears corn, husks and silk removed
1 tablespoon olive oil
1/4 cup mayonnaise
1 lime, juiced, divided
1/2 teaspoon paprika
1/2 teaspoon ancho chili powder
1/2 teaspoon chili powder
1/2 cup Queso Fresco, crumbled*
1/4 cup Cilantro, finely chopped
Bring a large pot of salted water to a boil and cook corn for about 5-7 minutes. Remove corn from pot and set aside.
Preheat grill or grill pan on medium-high heat. Rub corn with 1 tablespoon olive oil and season with Kosher salt. Grill, turning occasionally, until lightly charred all over, approximately 2-3 minutes. Transfer to a plate and let cool slightly. Cut kernels from cob and place in a medium mixing bowl.
Grill sliced baguette until toasted, approximately 1 minute per side.
In a small bowl, combine mayonnaise, 1/2 of lime juice, paprika, ancho chili powder, and chili powder. Season with Kosher salt. Add to corn kernels and stir to combine.
Mash avocados in a small mixing bowl and combine with remaining lime juice. Season with Kosher salt.
Top toasted baguette slices with mashed avocado and corn. Sprinkle with Queso Fresco and chopped cilantro. Devour.
*or Cotija cheese. If you can’t find either, Feta would be a pretty good substitute.