This Chorizo and Corn Crostini is grilled bread, slathered with whipped queso fresco, and topped with a delicious mix of chorizo and corn. It is heavenly, HEAVENLY! I made this for a few a friends that came over a few weeks ago just to see what their opinions were, and they were blown away by the flavor. I 100% recommend Mexican chorizo for this recipe, but I also really like the vegan Soy Chorizo from Trader Joe’s or the ground chorizo by Hatfield. You can use chicken chorizo but it will produce a different result. I find my Mexican chorizo in the refrigerated Latinx section of my grocery store.

A lot of people make whipped feta recipes, so I decided if the same can be done with Queso Fresco, and yes the answer is “YES”. It gives this crostini a nice tangy base and the creaminess goes so well with the chorizo and corn! Chorizo can have a little kick on its own, so the base of Queso Fresco ensures the crostini has a balance flavor.

What do you eat with the Chorizo and Corn Crostini?

I serve the chorizo and corn mixture over some creamy whipped Queso Fresco. Here is the recipe for that: Whipped Queso Fresco Recipe

I made several types of crostini so far this summer and this and my Peruvian crostini were my favorites. I love Latin flavors and I have always craved them. Some could say it is in my DNA!

What is Chorizo?

Chorizo is spanish style sausage that is usually made with pork and paprika. It is always flavorful and some types can be a little spicy.

INGREDIENTS

1 Baguette or Long Italian Bread
14 oz Cooked Chorizo I buy Goya brand which doesn’t need to be cooked, but I still add it to a pan to crispy it up
8 oz Frozen Corn
1-2 cups Whipped Queso Fresco Recipe linked above and also in the notes
2 oz Cotija Cheese

INSTRUCTIONS

Cut the bread 1/2″ thick and add to a large baking sheet. Drizzle with a little olive oil and bake at 350F for ten minutes
Dice up the sausage and add it to a pan on medium heat with very little olive oil. The oils from the sausage will start to come out of the sausage as it heats up. Once it is starting to brown, add the frozen corn, and put a lid on the pan if you have one. Mix the corn and chorizo mixture until the corn is heated through.
Serve the sausage and corn mixture in a bowl, next to a bowl of Whipped Queso Fresco.
Crumble the cotija cheese to add as a small topping on top of the crostini.

A bite taken out of the Chorizo and Corn Crostini

If you like this recipe, you may also like:

Antipasto Crostini

Feta Crostini

Chorizo and Corn Crostini

This chorizo and corn crostini is paired with whipped queso fresco and ensures that all flavor balance is achieved!

5 from 1 vote

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Ingredients

1 Baguette or Long Italian Bread
14 oz Cooked Chorizo I buy Goya brand which doesn't need to be cooked, but I still add it to a pan to crispy it up
8 oz Frozen Corn
1-2 cups Whipped Queso Fresco Recipe linked above and also in the notes
2 oz Cotija Cheese

Instructions

Cut the bread 1/2" thick and add to a large baking sheet. Drizzle with a little olive oil and bake at 350F for ten minutes
Dice up the sausage and add it to a pan on medium heat with very little olive oil. The oils from the sausage will start to come out of the sausage as it heats up. Once it is starting to brown, add the frozen corn, and put a lid on the pan if you have one. Mix the corn and chorizo mixture until the corn is heated through.
Serve the sausage and corn mixture in a bowl, next to a bowl of Whipped Queso Fresco.
Crumble the cotija cheese to add as a small topping on top of the crostini.

Notes

Whipped Queso Fresco Recipe

If you do not want to make the whipped queso fresco you can try some warmed up goat cheese(Chevre) or whipped cream cheese in its place. The results will be different, but I definitely understand that not everyone enjoys multiple steps to a recipe the same way I do.

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