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Recipe by:

Elena SMITH

Vibrant Mexican Street Corn Avocado Toast

This vibrant Mexican Street Corn Avocado Toast combines creamy avocado with a zesty corn mixture on crispy toast, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Light Meal, Snack
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Avocado Spread
  • 2 ripe avocados
  • 1 lime juiced
  • Salt
Group: Corn Mixture
  • 2 cups fresh corn kernels (or frozen, thawed)
  • ¼ cup crumbled Cotija cheese
  • ¼ cup mayonnaise
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 clove garlic, minced
  • 2 tbsp. fresh cilantro, chopped
  • Salt and pepper to taste
Group: For Assembly
  • 4 slices hearty bread (sourdough or ciabatta suggested)
  • Olive oil for drizzling
  • Additional cilantro for garnish
  • Lime wedges for serving

Equipment

  • Skillet or griddle
  • Mixing bowl
  • Fork

Method
 

  1. Start by slicing your ripe avocados in half, removing the pit, and scooping the green goodness into a mixing bowl. Mash avocados with lime juice and salt until creamy. Set aside.
  2. In a medium bowl, combine corn kernels, Cotija cheese, mayonnaise, chili powder, cumin, garlic, and cilantro. Season with salt and pepper and mix well.
  3. Heat a large skillet over medium heat and drizzle with olive oil. Toast slices of bread until golden brown and crispy, about 2-3 minutes per side.
  4. Spread a generous layer of avocado on each slice of toast, top with a scoop of corn mixture, drizzle with olive oil, and garnish with cilantro. Serve with lime wedges.

Notes

This dish is best enjoyed fresh, but the corn mixture can be stored in the fridge for up to 3 days.