Mexican Street Corn Crostini
Recipe courtesy of Wisconsin Cheese (wisconsincheese.com)
Makes 24 crostini
½ c. mayonnaise
2 ½ oz. Specialty Cheese Company La VacaRica Cotija cheese, grated and divided (about 1 cup)
24 slices French bread baguette (½-in. thick)
2 T. olive oil
2 T. butter, cubed
2 c. frozen fire roasted corn, thawed
1 t. chili powder
1/8 t. cayenne pepper
2 T. minced fresh cilantro
1 medium lime, cut into wedges
Combine mayonnaise and ½ c. cotija in a small bowl.
Brush bread slices on both sides with olive oil; place on an ungreased baking sheet. Broil 4 inches from the heat for 1 to 2 minutes on each side or golden brown. Remove to a wire rack to cool.
Melt butter a large skillet over medium heat. Add corn; cook and stir for 4 to 5 minutes or until heated through. Season with chili powder and cayenne pepper; cook and stir for 2 minutes. Remove from the heat.
Generously spread mayonnaise mixture on bread slices. Top with corn mixture; sprinkle with remaining cotija. Garnish with cilantro and lime wedges.
Recipe tip: Fresh or frozen corn may be substituted for fire roasted corn in this recipe.