Description
This vibrant and flavorful Mexican Street-Corn Avocado Toast combines the smoky char of grilled corn with creamy avocado, zesty lime, and a touch of chili powder for a deliciously fresh twist on classic avocado toast. Perfect for a quick breakfast, lunch, or snack, this recipe serves 4 and is packed with creamy, tangy, and spicy flavors.
Ingredients
Scale
Main Ingredients
- 2 ears fresh corn (or 1 cup frozen/canned corn)
- 2 ripe avocados
- 2 tbsp freshly squeezed lime juice
- 1 tsp chili powder (adjust to taste)
- ¼ cup chopped cilantro (optional)
- 4 slices sourdough or whole grain bread
- Salt to taste
Instructions
- Grill the Corn: Preheat the grill to medium-high heat. Grill the corn ears until charred and tender, about 10 minutes, turning occasionally to get an even char. Remove from the grill and let cool slightly before cutting off the kernels from the cobs.
- Toast the Bread: While the corn is grilling, toast the slices of sourdough or whole grain bread until they become golden brown and crisp.
- Prepare the Avocado-Corn Mixture: In a bowl, gently combine the freshly cut corn kernels, diced ripe avocados, freshly squeezed lime juice, chili powder, chopped cilantro if using, and salt to taste. Mix carefully to maintain some texture in the avocado and corn.
- Assemble the Toasts: Spread the avocado and corn mixture generously over each slice of toasted bread, ensuring an even coverage of the flavorful topping.
- Serve: Serve the Mexican Street-Corn Avocado Toast immediately, optionally garnished with extra lime juice or cilantro for added brightness and freshness.
Notes
- For best flavor, use fresh ears of corn and grill them to get the smoky char essential to the dish.
- If fresh corn is unavailable, frozen or canned corn can be used but will lack the smoky grilled taste.
- Adjust the chili powder quantity based on your spice preference.
- Use ripe avocados for the creamiest texture and best flavor.
- This toast is best enjoyed fresh to prevent the bread from becoming soggy.
