Mexican Street Corn Avocado Toast
A vibrant fusion of Mexican street corn flavors layered on creamy avocado toast, perfect for any meal.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 ripe avocados
- 2 ears of corn, grilled and kernels removed
- 1/4 cup crumbled cotija cheese
- 1/4 cup mayonnaise
- 1 lime, juiced
- 1/4 teaspoon chili powder
- Salt to taste
- 4 slices of bread (sourdough or your choice)
- Cilantro for garnish
- Extra lime wedges for serving
Instructions
- Grill the corn until charred. Cut the kernels off the cob into a bowl.
- In a separate bowl, mash the ripe avocados until creamy. Mix in lime juice, chili powder, and a pinch of salt.
- Combine the grilled corn kernels with mayonnaise and cotija cheese in another bowl.
- Toast the slices of bread until golden brown and crisp.
- Spread the avocado mixture on each slice of toasted bread. Top with the corn-cheese mixture.
- Garnish with cilantro and serve with extra lime wedges. Enjoy!
Notes
Adjust the chili powder to your spice preference. Leftovers can be stored separately in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg