If you’re looking for a vibrant twist on your usual toast, get ready to fall hard for Mexican Street-Corn Avocado Toast. Imagine crisp sourdough crowned with creamy mashed avocado, sweet corn bursting with charred flavor, tangy cotija, and just the right spark of jalapeño and chili powder. It’s the kind of quick meal that absolutely dazzles at breakfast but works deliciously any time of day. This zesty, colorful dish is an irresistible mashup that’s as fun to eat as it is simple to make.
Ingredients You’ll Need
This recipe keeps things simple, centering on fresh produce and a few bold essentials. Each ingredient brings its own personality — creamy, crunchy, spicy, and bright — to create that magic “wow” with every bite.
- 2 slices sourdough or whole-grain bread: A hearty base that holds up to all the toppings, adding a slight tang or nutty flavor.
- 1 ripe avocado: The star for creamy texture and delicate flavor, perfectly mashed for spreading.
- 1/2 cup cooked or grilled corn kernels: Adds juicy bursts of sweetness; grilling amps up the flavor with a smoky char.
- 1/2 jalapeño, seeded and finely diced: Gives the toast a lively, gentle heat that balances all the richness.
- Juice of 1/2 lime: Brightens everything up, keeping the avocado green and fresh.
- 1/4 teaspoon chili powder: For a warm, earthy kick on both the corn and as a final garnish.
- 2 tablespoons crumbled cotija cheese (or feta): Lends a salty, tangy pop in every bite; feta works beautifully too.
- 1 tablespoon chopped fresh cilantro: Fresh, herbal notes that make every flavor sing.
- 1 teaspoon olive oil: Adds silkiness and helps pull the corn and herbs together.
- Salt and black pepper to taste: To bring out all the vibrant flavors in the dish.
How to Make Mexican Street-Corn Avocado Toast
Step 1: Toast the Bread
Start by toasting your bread slices until golden and crisp. This step ensures a sturdy, crunchy base for all the delicious toppings — you want that satisfying contrast with every bite. Sourdough and whole-grain varieties both work wonderfully for Mexican Street-Corn Avocado Toast, so use your favorite.
Step 2: Mash the Avocado
In a small bowl, scoop out the ripe avocado and mash it with the juice of half a lime, plus a pinch of salt and black pepper. The lime not only adds brightness, but also helps the avocado stay that perfect shade of green. Stir just enough to keep things pleasantly chunky.
Step 3: Make the Corn Mixture
In another bowl, combine your cooked or grilled corn kernels with the finely diced jalapeño, chili powder, cotija cheese, chopped cilantro, olive oil, and a generous pinch of salt and pepper. Mix it all together until the flavors are evenly distributed. If you have time, charring the corn on a skillet or grill gives the toast a real street-food flair.
Step 4: Assemble the Toast
Spread the mashed avocado evenly over each toasted bread slice, making sure to cover every edge. Spoon the savory corn mixture liberally on top, letting it tumble and pile up with all its color and texture. For this step, don’t be shy — more is definitely better!
Step 5: Finish and Serve
Serve immediately, garnished with extra chili powder or a few more sprigs of cilantro if you like. The result is a plateful of fresh, festive Mexican Street-Corn Avocado Toast that’s just begging to be devoured.
How to Serve Mexican Street-Corn Avocado Toast
Garnishes
A sprinkle of extra chili powder, a handful of crumbled cotija, or even a few pickled red onions make fantastic final touches. These garnishes bring even more flavor and personality to your toast, turning each slice into something truly special.
Side Dishes
Pair your toast with a light salad, a pile of leafy greens, or even a bowl of fruit for a balanced meal. Mexican Street-Corn Avocado Toast also goes beautifully with black beans, a simple tomato soup, or a sunny-side-up egg for extra protein.
Creative Ways to Present
Cut the toast into festive triangles for party appetizers, stack with poached eggs for brunch, or lay out a “toast bar” with extra toppings for a crowd. The stunning colors and bold layers make this recipe a guaranteed showstopper, no matter how you share it.
Make Ahead and Storage
Storing Leftovers
Store any extra corn mixture in an airtight container in the fridge for up to two days. Keep the mashed avocado separate and covered tightly to prevent browning. For best results, assemble the toast right before eating.
Freezing
The assembled Mexican Street-Corn Avocado Toast does not freeze well, as both bread and avocado can lose their texture. However, you can freeze plain bread and corn kernels separately, then toast and prepare fresh toppings whenever you crave this dish.
Reheating
If your toast has gone a little soft, a quick flash in the toaster or oven can help bring back some crispness. Always add the avocado and corn mixture after reheating the bread for the best flavor and texture.
FAQs
Can I make this dish vegan?
Absolutely! Just swap the cotija cheese for vegan feta or skip the cheese altogether. The result is still delicious and full of flavor, staying true to the essence of Mexican Street-Corn Avocado Toast.
How spicy is this toast?
The heat level is easy to customize. Use less jalapeño or omit it entirely if you prefer things mild; or add more if you love a fiery kick. A sprinkle of chili flakes is another option for those who crave spice.
What type Breakfast, Snack
Sourdough and whole-grain breads hold up well to the generous toppings, but you can use any hearty slice you enjoy. Just avoid very soft sandwich bread, as it might get soggy beneath all the deliciousness.
Can I prepare the corn mixture in advance?
Yes! The corn mixture can be made up to a day ahead and stored in the fridge. This makes assembly super quick when you’re ready to build your Mexican Street-Corn Avocado Toast.
How can I make this gluten-free?
Simply use your favorite gluten-free bread. All the other ingredients are naturally gluten-free, so everyone can enjoy this vibrant recipe without worry.
Final Thoughts
Mexican Street-Corn Avocado Toast is the kind of recipe that transforms everyday ingredients into something unforgettable. Whether you’re cooking for yourself or sharing with friends, give this fresh, zesty toast a try — you just might find a new favorite way to brighten your day!
Print
Mexican Street-Corn Avocado Toast Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes (if using pre-cooked corn)
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast, Snack
- Method: No-cook
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Description
Elevate your breakfast game with this delicious Mexican Street-Corn Avocado Toast recipe. Creamy avocado, tangy cotija cheese, and spicy jalapeño come together on crispy toast for a flavor fiesta!
Ingredients
Sourdough or Whole-Grain Bread:
2 slices
Ripe Avocado:
1
Cooked or Grilled Corn Kernels:
1/2 cup
Jalapeño (seeded and finely diced):
1/2
Lime (juiced):
1/2
Chili Powder:
1/4 teaspoon
Cotija Cheese (or Feta, crumbled):
2 tablespoons
Fresh Cilantro (chopped):
1 tablespoon
Olive Oil:
1 teaspoon
Salt and Black Pepper:
To taste
Instructions
- Toast the Bread: Toast the bread slices until golden and crisp.
- Prepare Avocado Mash: In a small bowl, mash the avocado with lime juice, salt, and pepper.
- Mix Corn Topping: In another bowl, combine corn, jalapeño, chili powder, cotija cheese, cilantro, olive oil, salt, and pepper.
- Assemble: Spread the mashed avocado on the toasted bread and top with the corn mixture.
- Serve: Garnish with extra chili powder or cilantro if desired and serve immediately.
Notes
- For extra flavor, char fresh corn on the grill or in a skillet before mixing.
- To make it vegan, use plant-based feta or skip the cheese.
- Pickled red onion makes a great tangy topping addition.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4 g
- Sodium: 393 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
