Description
This vibrant recipe combines creamy avocado toast with smoky, tangy, and spicy Mexican street corn. It’s a flavor explosion that’s perfect for any meal of the day.
Ingredients
- 2 ears fresh corn (or 1.5 cups frozen, thawed)
- 4 slices sturdy bread (sourdough, whole wheat, etc.)
- 2 ripe avocados
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream (or Mexican crema)
- 1 tablespoon fresh lime juice, plus wedges for serving
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup crumbled Cotija cheese, plus more for garnish
- Optional: 1/2 small jalapeño, finely minced (seeds removed for less heat)
Instructions
- Prepare the Corn Mixture: Heat a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until deeply charred and slightly softened (5-8 mins). Transfer to a medium bowl. Stir in diced red onion and cilantro.
- Make the Street Corn Crema: In a small bowl, whisk mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth. Season with salt and pepper. Pour over the corn mixture and gently fold. Stir in most of the Cotija, reserving some for garnish.
- Toast the Bread: Toast bread slices until golden brown and crisp.
- Assemble: Mash avocados in a bowl with a pinch of salt and a squeeze of lime. Spread evenly over toasted bread.
- Garnish & Serve: Generously spoon the street corn mixture over the avocado. Garnish with reserved Cotija, extra cilantro, and a pinch of chili powder. Serve immediately.
- Prep Time: 15 mins
- Cook Time: 10 mins