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:

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

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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