1Mix butter and 1/4 teaspoon of the OLD BAY. Brush on corn. Spray jalapeño pepper with no stick cooking spray.
2Grill corn and jalapeño pepper over medium-low heat 10 to 15 minutes or until corn is tender and jalapeño is charred, turning occasionally. Cool slightly.
3Cut corn kernels off cob. While wearing disposable gloves, remove most of the charred skin from the jalapeño. Remove stem and seeds then coarsely chop. Toss corn, jalapeño, tomato, onion, cilantro, lime juice, oil and remaining 1 teaspoon OLD BAY in medium bowl. Cover. Refrigerate 30 minutes or until ready to serve.
4Grill bread slices over medium heat 1 minute per side or until grill marks appear. Serve with Mexican crema and pico de gallo.