Mexican Street-Corn Avocado Toast
Indulge in a fiesta for your taste buds with this vibrant Mexican Street-Corn Avocado Toast. Creamy avocados meet smoky, charred corn, brightened by zesty lime and topped with crumbled cotija cheese. Perfect for brunch or a quick snack, this dish combines fresh ingredients into a delightful experience that transports you straight to a sunny afternoon in Mexico.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Brunch
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 2 slices sourdough bread
- 1 ripe avocado
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp mayonnaise
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder (smoked recommended)
- 2 tbsp cotija cheese (crumbled)
- 2 tbsp fresh cilantro (chopped)
Instructions
- Preheat your oven to 400°F (200°C). Place the sourdough slices on a baking sheet, drizzle with olive oil, and toast until golden brown.
- In a skillet over medium heat, add corn kernels and cook for about 5-7 minutes until slightly charred and fragrant.
- While the corn is cooking, mash the avocado in a bowl with lime juice and salt until smooth but chunky.
- Fold the cooked corn into the avocado mixture.
- Spread the avocado-corn mixture generously on each slice of toasted bread. Top with crumbled cotija cheese and sprinkle chili powder over it.
- Garnish with fresh cilantro leaves and serve immediately.
Nutrition
- Serving Size: 1 slice of toast
- Calories: 310
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://homechefrecipes.com/mexican-street-corn-avocado-toast/