Description
Transform your breakfast or brunch with this vibrant Mexican Street Corn Avocado Toast. It’s an easy-to-make dish bursting with tangy, creamy, and smoky flavors, perfect for a satisfying meal.
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream or Mexican crema
- 1 tablespoon fresh lime juice, plus more for avocado
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 tablespoon finely minced red onion
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 ripe avocados
- 4 slices hearty bread (sourdough, whole wheat)
- Optional: hot sauce, extra cilantro, extra cotija for garnish
Instructions
- Prep Corn: Heat a dry skillet over medium-high heat. Add corn kernels and char for 5-7 minutes, stirring occasionally, until slightly browned.
- Make Corn Mixture: In a bowl, combine charred corn, mayonnaise, sour cream, 1 tbsp lime juice, cotija, cilantro, red onion, chili powder, and smoked paprika. Season with salt and pepper.
- Prepare Avocado: Mash avocados in a separate bowl with a squeeze of lime juice and a pinch of salt until desired consistency.
- Toast Bread: Toast bread slices until golden brown and crisp.
- Assemble: Spread mashed avocado on toast. Top generously with Mexican street corn mixture. Garnish with extra cilantro, cotija, or hot sauce if desired. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins