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In the kitchen: Mexican street corn and cucumber crostini recipe

Knoxville Convention Center shows us how to make this tasty crostini recipe.


2 ears corn grilled, cooled and removed from the cob

1 tablespoon olive oil

2 ounces Cotija cheese

1/2 Jalapeño pepper minced

1 clove garlic minced

1/4 cup fresh cilantro chopped

1 tablespoon lime juice

Zest of 1 lime

¼ teaspoon cumin

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

4 cucumbers peeled and sliced into 1-inch pieces


Add corn, olive oil, Cotija, Jalapeño, garlic, cilantro, lime juice, lime zest, cumin, chili powder, salt and pepper to a medium sized bowl and stir to combine. Spoon Mexican street corn salad onto cucumber crostini. 

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