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Mexican Corn Bruschetta

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author cheri


  • 2 ears corn shucked
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 12 slices of ciabatta bread
  • 1/2 garlic clove
  • 1/4 cup crema mexicana or sour cream
  • 3 tablespoons crumbled feta
  • Lime wedge
  • Cilantro leaves
  • Chili powder


  • Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
  • Grill bread slices and rub with garlic clove.
  • Mix Crema Mexicana or sour cream with feta.
  • Smear toasts with crema mixture. Top crema with grilled corn. Squeeze a lime wedge over each. Garnish with cilantro leaves and sprinkle with chili powder..