Mexican Street Corn Avocado Toast

This Mexican Street Corn Avocado Toast is inspired from the classic Elote. Slices of perfectly toasted bread loaded with creamy avocado, grilled, crispy corn, some salty cheese and pickled red onions just brings it all together.

I mean, what’s not love about Mexican Street corn?

It’s crisp, creamy, cheesy, and that lightly charred flavour of the corn just brings it all together. The traditional way to cook Mexican Street corn is to coat the corn in a mixture of mayo, cotija, chili, garlic and cilantro. It’s then grilled and served with some lime. This toast is inspired by this wonderful flavor bomb of a combination. Loaded on a pice of toast it is easier to eat and you won’t get all the corn stuck in your teeth. But, hey it’s still a little messy, it’s corn!

I made this Mexican avocado toast a lighter version by using a greek yoghurt instead of the mayo. The creamy smashed avocado complements the street corn mixture perfectly. I can’t get cotija cheese here, so I use feta cheese instead. Either one will work well in this recipe.

Another one of my favourite recipes using grilled corn is this Grilled Sweet Corn Salad.

Ingredients:

All you need to make this Mexican avocado toast recipe is just a few simple ingredients. Take a look at the ingredient list below.

For the full recipe with the quantities, see the recipe card below.

• Bread, I used sourdough. A robust whole grain bread will also taste great.
• Avocado, a large and ripe avocado. Guacamole can also be used.
• Corn on the cob, fresh always tastes better. But if corn is not in season, frozen corn can also be used.
• Cilantro, fresh picked leaves that are chopped.
• Lime juice, freshly squeezed is the way to go. The fresh taste of the lime balances the sweetness from the corn perfectly.
• Spices: Salt, pepper, garlic powder and chili flakes to taste.
• Greek yoghurt, natural unflavoured and unsweetened preferably full fat for a creamier topping. For a vegan avocado toast, use a plant-based yoghurt.
• Cotija or feta cheese, both work well. Use a plant-based alternative for a vegan toast.
• pickled red onions or chopped red onion.

Instructions:

This Mexican Street Corn Avocado Toast is fast and easy to make. For the full written instructions see the recipe card at the bottom.

1. If using fresh corn, remove the husk and grill until slighttly charred. If using frozen corn, heat oil in a frying pan and fry the corn for a few minutes until lightly charred.
2. Add the corn to a bowl and let cool. Stir in the lime juice, yoghurt, cilantro and spices.
3. Mash to avocado and season with salt and pepper. Spread on the toasted bred and top with the street corn, crumbled feta and a few springs of cilantro and extra chili fakes if deciered. Serve immediately and enjoy!

Top tip

If you are using fresh corn on the cob (which I highly recommend when in season). You can cook it 2 ways:

If you have a grill, remove the husk and grill it until lightly charred and cooked. Then let is cool a little before cutting the curtals the cob.

If you don’t have a grill, a grill pan can be used in the same way as above. Or the corn can be cooked in a normal frying pan. Cut the corn of the cob first, and the fry with a little oil in the pan. If using frozen corn cook it on over medium-high heat in a frying pan with oil. Add the corn (fresh or frozen) season it lightly with salt and cook, stirring often until lightly charred.

Storage

If you have leftovers, store them all separate. For the corn mixture, keep it in an airtight container in the fridge for 3-4 days.

Wait with toasting the bread and mashing the avocado until just before serving. Assemble and enjoy!