Bruschetta Mexicali

Give classic Italian bruschetta a Mexican accent with this quick and easy summer appetizer. Featuring two of Ontario’s favourite vegetables – Field Tomatoes and Sweet Corn – it’s just as colourful as it is delicious. Any coarse-textured bread is a good candidate for the barbecue. It grills quickly, so watch carefully.

Recipe Tags:

Standing Time: 15 minutes

Preparation Time:

Servings: 32

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  • 2 cobs Ontario Sweet Corn, husked
  • 2 tbsp (25 mL) butter
  • 1 large clove Ontario Garlic, minced
  • 1 tsp (5 mL) chili powder
  • 1 large Ontario Field Tomato, chopped
  • 2 to 3 tbsp (25 to 45 mL) chopped fresh Ontario Coriander
  • 2 tsp (10 mL) fresh lime juice
  • Salt and pepper
  • 32 slices (1/2-inch/1 cm thick) coarse-textured bread
  • Garlic-flavoured olive oil


With sharp knife, cut corn kernels from cobs to make 1 cup (250 mL); set aside. In large frying pan, melt butter; cook corn, garlic and chili powder, stirring over high heat until corn is crisp-tender, about 5 minutes. Remove from heat; cool slightly. Stir in tomato, coriander and lime juice; add salt and pepper to taste. Let stand 15 minutes to blend flavours. Just before serving, brush both sides of each bread slice with oil. Grill over high heat, 4 to 5-inches (10 to 12 cm) from heat, about 1 minute per side. Top each with about 1 tbsp (15 mL) corn mixture.

Nutritional information

1 Appetizer

  • Protein: 3 grams
  • Fat: 5 grams
  • Carbohydrate: 18 grams
  • Calories: 131
  • Fibre: 1 gram
  • Sodium: 225mg