Whipped Queso Fresco and Grilled Corn Bruschetta

Summer is for nibbling fresh garden produce and sipping cool drinks with friends and family. Crumbly queso fresco takes on a whole new look and feel once it is whipped with yogurt and topped with corn, tomatoes and cilantro. Whether you are dining in your own backyard, packing a picnic for an outdoor concert or contributing to a neighborhood block party, this bruschetta will be a welcomed guest.

Whipped Queso Fresco and Grilled Corn Bruschetta

Queso fresco is a white crumbly cheese used in many Mexican dishes, but here it is whipped until silky smooth and stars in a classic Italian appetizer highlighting summer’s bountiful corn and tomatoes. Feel free to use leftover grilled corn (or see Note for other shortcuts) for a super quick appetizer for any summer festivities.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dish, Snack

Servings 15 appetizers

Equipment

• Food Processor

Ingredients

  

Whipped Queso Fresco:

• 10 ounces queso fresco, crumbled
• ¼ cup whole milk plain Greek yogurt
• 2 tablespoons olive oil
• 1-1/2 tablespoons chopped green onion, white and light green parts only
• ½ teaspoon freshly ground black pepper

Bruschetta Topping

• Olive oil for brushing
• 1 ear corn, shucked (husks and silks removed) or 1 cup corn kernels (see NOTE)
• 1 baguette or crispy Italian bread cut into ¾-inch thick diagonal slices
• 1 cup chopped tomatoes
• 2 tablespoons chopped cilantro plus additional leaves for garnish
• 1 tablespoon olive oil
• Salt and Pepper as desired

Instructions

 

• Place queso fresco, yogurt, and olive oil in a food processor with the metal blade and process until very smooth, about 3 minutes, stopping the motor to wipe down the sides of the bowl half way through. Add green onions and pepper and pulse to combine. Queso fresco is fairly salty so additional salt should not be needed. However, feel free to taste and adjust the salt as desired. Cover and set aside.
• Preheat gas or charcoal grill to medium-high heat. For alternate cooking methods, see NOTE. Brush corn with olive oil and grill until lightly charred and tender, 10 to 15 minutes, turning and rotating the corn on the grill for even cooking. During the last few minutes of grilling corn, brush baguette slices with olive oil and grill 3 to 4 minutes, turning halfway through.
• Once the corn is cool enough to handle, stand it on end, remove kernels with a sharp knife and place in large mixing bowl; discard cob. Add chopped tomato, cilantro and 1 tablespoon olive oil to corn kernals and stir to combine. Season with salt and pepper to taste.
• Spread baguette slices with the whipped queso fresco and top with corn-tomato mixture, dividing toppings evenly. Garnish with cilantro leaves if desired. If you have leftover whipped queso fresco, cover and refrigerate. Bring to room temperature and stir until smooth before serving again.
• Makes about 15 bruschetta pieces.

Notes

NOTE: If you would rather not grill, corn can be steamed, boiled or microwaved according to your preferred cooking method. You can also use leftover corn. Or for a super quick variation, you can use cooked frozen corn kernels. Of course, the bruschetta topping will not have the same grilled flavor, but will certainly work in a pinch! And baguette slices can be baked or broiled in the oven or in a skillet on the stove top until lightly toasted.

Grace

Gather us in, dear God, to celebrate longer days, beautiful sunsets, crickets and fireflies, spontaneous porch parties and family barbecues. Be with us as we toast the many blessings you send our way and lead us in your footsteps to support and nurture one another with the simple gifts of shared food and presence. Amen.