Description
Elevate your brunch with this vibrant and flavorful Mexican Street Corn Avocado Toast. It’s a perfect blend of creamy avocado, smoky charred corn, tangy lime, and savory cotija cheese on crispy toast.
Ingredients
- 2 slices hearty bread (sourdough, multigrain, or white)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil (for corn)
- 1 ripe avocado
- 1–2 tbsp mayonnaise, Mexican crema, or sour cream
- 1–2 tbsp fresh lime juice (plus wedges for serving)
- 1/4 tsp chili powder (or Tajín, more to taste)
- 1/4 cup crumbled cotija cheese
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- Salt and black pepper to taste
Instructions
- Step 1: Prepare the Corn: Heat olive oil in a skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred and tender-crisp (5-7 minutes). Remove from heat and let cool slightly.
- Step 2: Make the Elote Mixture: In a medium bowl, combine the charred corn, mayonnaise (or crema/sour cream), 1 tbsp lime juice, chili powder, and half of the cotija cheese. Stir well. Season with salt and pepper to taste.
- Step 3: Toast the Bread: Toast your bread slices to a golden brown and desired crispness.
- Step 4: Mash the Avocado: While bread toasts, scoop avocado flesh into a small bowl. Add 1 tbsp lime juice and a pinch of salt. Mash with a fork to your preferred consistency.
- Step 5: Assemble and Serve: Spread mashed avocado generously onto each slice of toasted bread. Top with the elote corn mixture. Garnish with remaining cotija cheese, fresh cilantro, and an extra sprinkle of chili powder or a lime wedge. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins