Mexican Street Corn and Lobster Canapé


Corn and lobster pair nicely together in this Mexican-inspired appetizer that everyone will love.

Serves: 12

Prep Time: 20 min

Total Time: 20 min


  • 6 oz (175 g) brick-style cream cheese, softened
  • 1/4 cup (60 mL) mayonnaise
  • 1/4 cup (60 mL) sour cream
  • 1/2 cup (125 mL) packed cilantro leaves, divided
  • 1 3/4 cups (425 mL) frozen corn, cooked according to package directions and cooled
  • 2 tbsp (30 mL) freshly squeezed lime juice
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) chili powder
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1 baguette, sliced
  • 8 oz (250 g) frozen cooked Canadian lobster meat or pieces, thawed and shredded


  1. In medium bowl, stir together cream cheese, mayonnaise and sour cream until smooth and blended.  
  2. Reserve 6 tbsp cilantro leaves. Chop remaining cilantro and add to medium bowl of cream cheese mixture. Add corn, lime juice, cumin, chili powder, salt and pepper.  
  3. Just before serving, spoon corn mixture onto baguette slices. Top with lobster and garnish with reserved cilantro leaves.

Chef’s Notes: If desired, add crumbled feta or cotija cheese with the cilantro for a cheesy boost. 

Alternatively, serve in mini tortilla chip scoops.