Recipe: Postino WineCafé’s Mexican Street Corn Bruschetta

Postino WineCafe’s inaugural Battle of the Bruschetta is in full swing and soon heading into the championship round. Postino’s chefs created eight out-of-the-box limited-time bruschetta recipes that went head-to-head during the three-month bracket-style competition. As the competition moves into the championship round, Postino is sharing the recipe for a fan favorite—the Mexican street corn bruschetta. View the recipe below!

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Mexican Street Corn Bruschetta

Ingredients:

• 1 slice of your favorite bruschetta bread

• ⅛ teaspoon of garlic oil spray

• 1 teaspoon of mayonnaise

• ¼ cup of Elote Mix (see recipe below!)

• 1 tablespoon of feta cheese

• 1 teaspoon of chopped cilantro

• ½ teaspoon of cholula

Directions:

1. Toast bruschetta bread loaf 3 times through the  toaster, then season with garlic oil spray

2. Spread mayonnaise evenly, coast to coast, on the bruschetta bread

3. Top evenly with Elote Mix

4. Cut into 4 even pieces

5. Garnish with feta, chopped cilantro, and cholula

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Elote Mix

Ingredients:

• 3 tablespoons of Corn

• 1/2 teaspoon of Fresh Lime Juice

• Pinch of Cumin

• Pinch of Chili Powder

• Pinch of Paprika

• Pinch of Kosher Salt

• ½ tablespoon of Creme Fraiche

• ½ tablespoon of Cholula

Directions:

1. Combine all ingredients in a bowl and mix well!