Mexican Street Corn Crostini

Mexican Street Corn crostini

Ingredients

1 tsp olive oil

3 c corn kernels

1 tbsp EPICURE Poco Picante

1 loaf French bread/ baguette

1/2 tsp EPICURE Louisiana seasoning

1 tsp butter/1 tbsp olive oil

1 bell pepper

½ red onion

½- ¾ c Feta cheese crumbled

AVOCADO Mayo

1/3 c mayo

1/3 yogurt

2 tsp EPICURE Guacamole dip

½ avocado

1 tbsp lime juice

DIRECTIONS

Microwave corn cobs with husks on for 5 minutes, then squeeze corn

out of the husks. Let them cool or place in cold water.

Using a sharp chef’s knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed

Set Sauté Pan on medium high. Add corn and Poco Picante.

Sautee for couple minutes.

 Slice bread, brush the slices with butter or olive oil, sprinkle Louisiana seasoning and toast them in the oven until they’re crisp and golden. 

Whisk mayo, yogurt, avocado, lime and Guacamole seasoning.

Add mashed avocado. Mix corn with avocado mayo that you just prepared.

Chop and slice your veggies with 4 in 1 Mandoline, add to the corn mix.

Spread Mexican Street Corn on crostini. Decorate with cilantro or parsley.

Enjoy!

Mexican Street Corn Crostini is a delightful fusion appetizer that brings together the rich, bold flavors of Mexican street corn (Elote) with the elegant presentation of crostini.