Description
A vibrant twist on avocado toast topped with Mexican street corn salsa—bright, creamy, and bursting with flavor.
Ingredients
- 2 slices sandwich bread
- 1 avocado (about ½ per toast)
- Extra‑virgin olive oil, for drizzling
- Salt and freshly cracked black pepper, to taste
- For the Mexican Street Corn Salsa:
- ½ cup corn kernels (fresh, grilled or charred; frozen thawed works too)
- ½ jalapeño, seeded and finely diced
- Juice of ½ lime
- ¼ tsp chili powder
- 2 Tbsp cotija cheese, crumbled
- 1 Tbsp fresh cilantro, chopped (optional)
- Salt, to taste
Instructions
- Toast bread to desired crispiness.
- Meanwhile, combine corn, jalapeño, lime juice, chili powder, cotija, cilantro and salt in a bowl; adjust seasoning.
- Mash half an avocado onto each slice of toast; drizzle with olive oil and season with salt and pepper.
- Spoon the Mexican street corn salsa over the avocado—serve immediately.
Notes
- Use fresh or grilled corn for best flavor; frozen corn works fine, canned adds extra brine.
- Smaller baguette‑style bread may call for ~¼ avocado per slice.
- Add extra lime, jalapeño or cotija to taste.
- Optional toppings: a squeeze of lime, extra chili powder or cilantro sprigs.