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Mexican Street Corn + Avocado Crostini |

Mexican Street Corn and Avocado Crostini

  • Total Time: 20 minutes
  • Yield: About 20-25 Crostini 1x


Looking for some creative crostini to add to your party menu? These Mexican Street Corn and Avocado Crostini are the perfect little summer appetizers!


  • 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
  • Kosher salt
  • 2 avocados
  • 1/2 cup Queso Fresco, crumbled*
  • 1/4 cup Cilantro, finely chopped


  1. 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.
  2. 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.
  3. Grill sliced baguette until toasted, approximately 1 minute per side.
  4. 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.
  5. Mash avocados in a small mixing bowl and combine with remaining lime juice. Season with Kosher salt.
  6. 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.

  • Prep Time: 10 mins
  • Cook Time: 10 mins