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Recipe and photo courtesy of Wisconsin Cheese/Dairy Farmers of Wisconsin
Makes 24 Crostini
24 slices French bread baguette (½-inch thick)
2 T. olive oil
2 T. butter, cubed
2 c. frozen fire roasted corn, thawed
1 t. chili powder
⅛ t. cayenne pepper
½ c. mayonnaise
2½ oz. La VacaRica® Cotija cheese, grated and divided (about 1 cup)
2 T. minced fresh cilantro
1 medium lime, cut into wedges
Brush bread with olive oil on both sides; 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, chili powder and cayenne pepper; cook and stir for 4 to 5 minutes or until heated through. Remove from the heat.
Combine mayonnaise and ½ cup cotija in a small bowl. Spread mayonnaise mixture on bread slices. Top with corn mixture; sprinkle with remaining cotija. Garnish with cilantro and lime wedges.
NOTE: The cotija cheese-corn topping is versatile; try it on baked potatoes for a creative Mexican-inspired side dish, too.